Peel and chop the potatoes into quarters. Place in a large pot, cover with cold water, and add a pinch of salt. Boil for 15-20 minutes until tender, then drain and cool slightly.

Transfer the cooled potatoes into a bowl and mash until smooth. Use a potato ricer for a smoother texture or a masher for a rustic finish.

Add melted butter, flour, and salt to the mashed potatoes. Mix until a soft dough forms.

Turn the dough onto a floured surface and knead gently for 1-2 minutes until smooth.

Divide the dough into six portions, roll into balls and flatten. Aim for about 3mm thickness for thinner bread or 0.5cm for thicker.

Heat a skillet and add olive oil and extra butter. Fry each piece for 4-5 minutes on each side until golden. Keep warm in the oven.