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Ingredients
- 6 c. riced potatoes
- 6 Tbsp. butter
- 1/4 c. condensed milk
- 3 to 3 1/2 c. flour
- salt to taste
- 4 Tbsp. sugar
Method
- Cook potatoes with skins on.
- Rice when cool.
- Add other ingredients, starting with 2 1/2 cups flour but never more than 3 to 3 1/2 cups.
- Roll and bake.