Begin by peeling and cutting 2-3 medium starchy potatoes, such as russets or Yukon golds. Place them in a large pot, cover with salted water, and bring to a boil over high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender. Once done, drain them well and return them to the pot to steam away any excess moisture.

Using a potato ricer or a sturdy masher, mash the drained potatoes until they are completely smooth and free of lumps. Allow the potatoes to cool slightly before proceeding.

Add 2 tablespoons of unsalted butter and 1 teaspoon of salt to the warm mashed potatoes, stirring until the butter melts completely. Gradually add 1 cup of all-purpose flour, mixing gently to combine.

Turn the dough out onto a generously floured surface. With floured hands, gently knead the dough for just 1-2 minutes until it becomes smooth.

Divide the dough into two equal portions. Roll each portion out to a thickness of about 1/3 inch on a floured surface. Cut each round into wedges, yielding a total of 8 pieces.

Heat a large, dry skillet over medium-high heat. Carefully place each wedge into the skillet. Cook for 3-4 minutes on each side or until golden brown and cooked through.

Remove the cooked wedges from the skillet and let them cool slightly. Serve warm for the best texture.