INGREDIENTS

  • 6 large russet potatoes
  • 4 cups flour (Could use Gluten-Free flour)
  • 1 (12ounce)can evaporated milk
  • 3 tablespoons olive oil or butter
  • salt and pepper

DIRECTIONS

  1. Peel thepotatoes. Using a cheese grater, grate the potatoes and place in a large mixing bowl.
  2. Using a KitchenAide or other stand mixer, Add the flour one cup at a timeuntil the potatoes are not sticky and are able to handle. You may need to add more or less flour, depending on how sticky the potatoes may become.
  3. Form the potatoes and roll up into a ball about the size of a tennis ball. This should make about 6 balls.
  4. In a large pot, boil the potatoes in salted water for about 20 minutes or until soft when poked with a fork.
  5. Remove them from the water and allow to cool for about 10 minutes or so. Slice the potatoes into good bite-size pieces.
  6. Heat a large skillet and add the 3 tbsp of olive oil or butter and add the sliced potatoes and fry until golden brown and salt and pepper for taste.
  7. Add the canned milk and cook in the potatoes until the milk has evaporated into the potatoes. These go really well with a roast or a ham and add a vegetable and you have a delicious meal!