- 5 Pounds of White Potatoes
- Flour
- Butter
- Salt
Peel and cut the potatoes. Boil the potatoes in a large pot with salted water (like you were going to make mashed potatoes). Drain and let cool to just above room temperature.
Mash the potatoes (but leave them just a little lumpy). Add 4 cups of flour to the potatoes and mix by hand. Add more flour as needed until it is just slightly sticky.
Put some flour on a baking board and roll out the potato mixture into about 6 inch circles, about a 1/4 of an inch thick or so – usually makes about 13-16. From the extra flour, the mixture should no longer be sticky. Transfer to a dry frying pan on medium heat (or an electric griddle at 350). Cook until slightly brown on both sides. Transfer to a towel to cool. Once completely cool, wrap in plastic wrap and put in the refrigerator.
When ready to eat, sauté in butter until warm (don’t burn the butter).
Beans and sauerkraut
- onions
- butter
- 2 large cans of dark red kidney beans
- 2 large cans of sauerkraut
Sauté onions in butter. Add the sauerkraut and enough water. When it comes to a boil, add the kidney beans and simmer for about an hour.