500g floury potatoes, unpeeled
125g plain flour, plus extra to dust
Put the potatoes in a pan, cover with water, salt generously and bring to the boil. Simmer until cooked through, then drain well and return to the hot pan for a minute to dry off. Peel off the skins as soon as you can handle them.
Add 40g butter and mash, then stir in the flour and season to taste.
Roll out the dough on a lightly floured surface to about 5mm thick, then cut around a side plate to shape. Dust lightly with flour and prick all over with a fork.
Heat the remaining butter in a griddle or large heavy based frying pan over a medium-high heat and then fry until golden on both sides (about 3-5 minutes). Cut into shapes and serve immediately, or cool in a tea towel for later.