Qty | unit | Ingredient |
2 | pounds |
Potatoes
cubed
|
6 | cups |
Water
salted
|
1/2 | cup | |
2 1/2 | tablespoons |
Lard
melted
|
1 1/2 | tablespoons | |
1 | teaspoon | |
2 | cups |
All-purpose Flour
sifted
|
Directions:
Boil the potatoes in salted water, on high heat, until firm but tender. Drain and rice the potatoes with a potato ricer. If you don't have a ricer, mash the potatoes. Allow them to remain lumpy.
Mix riced potatoes with cream and lard until fully incorporated. Chill for 1 hour.
Add sugar, salt and flour. Blend thoroughly. Take about 1/3 cup of mixture and form into 2 balls. Continue with remaining dough. Chill the dough balls for 1 hour.
On a lightly floured board roll each ball into a paper thin round about 5 inches in diameter. Cook on heated griddle over low heat until very light tan. Turn and cook on other side.
Serve hot or cold.
Traditionally these are served sprinkled with a little hot water. Let the cakes absorb the water. Butter and sprinkle with sugar and cinnamon, fold in half and cut.
Keldon C. | January 16th, 2022