Take cold mashed potatoes (with the milk and butter if you add butter) and add just enough flour so it isn't sticky. It won't be equal amounts - it usually works out to 1 cup flour to 2 cups potatoes but it depends on how much milk you used in the mashed potatoes. Roll a ball about twice the size of a golf ball out on a floured surface until it is quite thin. Brown it in a HOT frying pan or griddle with no fat or oil. Turn when it starts to bubble up but watch carefully so it doesn't burn. Cool it on a clean tea towel or a paper towel. Wrap in a bread bag or something to keep it from drying out. If you aren't going to eat it up in a day or two then you should refrigerate it to keep mould from growing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (75g)|
|Recipe Makes: 6|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.5mg||0 %|
|Potassium 237.2mg||6 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 26g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 130
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.