I found this recipe in one of those wonderful old church cookbooks that have so many treasured recipes.
This particular recipe is from the St. Boniface Family Cook Book (Hastings) early 1970's.
2 1/2 lbs. potatoes, peeled, cooked and mashed with 1 tbsp salt and 2tbsp butter
Cool. When cold add enough flour to make a dough that is not too sticky. Roll paper thin on floured pastry cloth. Bake on an ungreased cast iron frying pan over medium heat. Bake til brown on one side, turn over and bake other side. Wrap in towels and plastic. Can be reheated.
