8 oz warm, cooked potatoes
2 oz flour
1 oz melted butter
1/2 teaspoon salt
1 tablespoon each of butter and olive oil
Mash the potatoes. Place the mashed potatoes back into the pot and cook over low heat for 5-8 minutes to remove some of the moisture. Add the salt and butter. Work in enough of the flour to make a pliable dough. Turn dough out onto a floured surface and pat the dough to form a circle about 9 inches on diameter, 1/4 inch thick. Cut the circle into quarters and fry on a hot pan for about 3-4 minutes on each side until lightly browned.
Melt one tablespoon each of butter and olive oil in the pan. Butter burns easily; the addition of olive oil allows frying at a higher temperature without the butter burning.