Preparation

1 Boil potatoes with the salt, in the peel, until thoroughly cooked.

2 Peel when still warm. Grate through a fine grater. Place on a counter. Make a hole in the center and drop in the eggs.

3 With your finger, work eggs into potatoes, only slightly. Drizzle with the butter. Sprinkle with all of the flour and pepper.

4 Now quickly work into a medium soft dough.

5 Do not overwork. Divide dough into 4 parts. Generously dust counter with flour and with a rolling pin, roll dough out to a 1/8" thickness.

6 With a dough cutter or pairing knife, cut into 3" triangles. Heat frying oil to 350°.

7 Place triangles into oil and constantly spoon hot oil over them. Brown and turn to brown other side.

8 Note: If pillows do not puff fully, the oil is either too hot or not hot enough.)

9 Place in one layer only onto a paper towel lined plate and sprinkle with extra salt. Serve at once with the following sauces: pineapple chutney sauce, guacamole, or tomato and cilantro salsa.

Source: Idaho Potato Commission