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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime=2 hrs | ||
|CookTime= | |CookTime=2 hrs | ||
|Yield=~18-36 rounds | |Yield=~18-36 rounds | ||
|Rating=Yummy, very moist | |Rating=Yummy, very moist | ||
Revision as of 03:46, 21 December 2009
| Summary | |
|---|---|
| Prep time | 2 hrs |
| Cook time | 2 hrs |
| Source | |
| Yield / serves | ~18-36 rounds |
| Rating | Yummy, very moist |
Ingredients
- 12 c riced russet potatoes (~5 lbs)
- 2 t salt
- 6 T butter/margarine
- 6 t sugar
- 9 t heavy cream / evaporated milk
- 3 c flour - use less, flour the board a lot
Preparation
Combine all but the flour; refrigerate. Add flour; mix.
Bake at 400°.
