Step 1

Once your potatoes are cooked and peeled, put them through a ricer and into a large bowl. If you don't have a ricer you can use a colander.

Step 2

Stir in the butter until just melted and combined. Stir in the cream and the remaining 1/2 teaspoon salt until fully combined. Cover and refrigerate until chilled.

Step 3

Once the potato mixture is chilled, add the flour.

Step 4

On a lightly floured surface, knead the dough until smooth, about 1 minute.

Step 5

Roll into a long rope, cut into 1 inch portions portions, and shape each one into a ball. Cover with a kitchen towel to prevent them from drying out.

Step 6

Using a press or a roller, roll each ball into a roughly 6-inch circle.

Step 7

Cook on a buttered skillet, turning once, until speckled golden brown.

Step 8

Serve with butter and top with brown sugar.