Boil the peeled potatoes, and mash very fine and fluffy.

Add the cream, butter, sugar, and salt. Beat again until light and fluffy. Add flour just before rolling out.

Roll a piece of the dough as for pie crust, rolling as thin as possible.

Bake in a frying pan until light brown, flipping to cook both sides. When baked, place them on a plate with a cloth between them to keep them from drying out.