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Do you need special equipment? Like the ricer and special rolling pin? Do you have a recipe that you can pass on?
I don't have an exact recipe right off hand, grandma's recipe was potatoes, flour, shortening, milk, and salt I believe. Most recipes don't use the shortening. You can find examples by searching the net.
It's normally made on a large griddle. Grandma used an oiled piece of flat iron that sat on two burners of her gas stove. I suppose you could make smaller rounds in a large cast iron skillet. You don't need a ricer, you can use a masher and chase the lumps with a fork. The potatoes need to be finely mashed to make them into a dough. The grooved rolling pin helps you to roll it out really thin, but you can probably use a regular rolling pin. The dough is rolled out fairly thin, thinner than a corn tortilla.
Do you need special equipment? Like the ricer and special rolling pin? Do you have a recipe that you can pass on?
I don't have an exact recipe right off hand, grandma's recipe was potatoes, flour, shortening, milk, and salt I believe. Most recipes don't use the shortening. You can find examples by searching the net.
It's normally made on a large griddle. Grandma used an oiled piece of flat iron that sat on two burners of her gas stove. I suppose you could make smaller rounds in a large cast iron skillet. You don't need a ricer, you can use a masher and chase the lumps with a fork. The potatoes need to be finely mashed to make them into a dough. The grooved rolling pin helps you to roll it out really thin, but you can probably use a regular rolling pin. The dough is rolled out fairly thin, thinner than a corn tortilla.
