Potato Rings

Start by cutting the peeled potatoes into smaller pieces. 

Transfer them to a saucepan and add enough water to cover all of them, add the salt, turn on the heat at high power and let them cook until soft.

In a skillet, put the unsalted butter, stir until melted, add the crushed garlic cloves, the onion chopped into small cubes, fry until golden brown. 

Add the water, the wheat flour and cook for 2 minutes, keep stirring well. 

Once you’ve done that, set aside. 

Once the potatoes have cooked through, drain all the water, transfer them to a bowl and mash them until a smooth mixture forms.

Add the cream we made and mix well until incorporated into the potatoes. 

Add parsley to taste and the corn starch, mix well. 

Sprinkle plenty of cornstarch on a countertop and place the dough over it. 

Using a rolling pin, stretch out the dough. 

Next, cut the dough using the largest round cutter then use the smallest one to cut the center of the circle, giving it a ring shape. 

Remove the excess dough around the rings. 

In a skillet, add enough oil to cover its bottom and once it’s hot enough, fry the potato rings until golden brown. 

Remove them from the hot oil and soak up the excess grease on a plate lined with paper towels. 

Serve.