Hi Nancy, here's a tip for your: If you don’t have either potato flour or flakes, substitute 3/4 cup unseasoned mashed potato (about 6 ounces), adding it to the dry ingredients along with the milk. Reduce the milk to 2/3 cup, adding additional flour or milk as needed to create a smooth, soft dough. If you can't get your hands on potatoes either, you can simply leave it out and add regular wheat flour instead. It won't be quite as soft or tender, but it should still be yummy. Happy baking! Kye@KAF

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