Peel and quarter the potatoes, then boil in a large pot of cold water for about 15-20 minutes until fork-tender.

Drain the potatoes and allow them to cool slightly.

Use a potato ricer or masher to create a smooth mash from the potatoes.

In a mixing bowl, combine mashed potatoes, melted butter, flour, and salt to form a sticky dough.

Knead the dough on a floured surface for 3-5 minutes until smooth, then divide into six portions.

Roll each portion into a ball, then flatten to your desired thickness.

Cut each rolled disk into quarters.

Heat a frying pan with olive oil and butter, then fry the cut pieces for 3-4 minutes on each side until golden brown.

Transfer cooked bread to a baking dish, cover with foil, and keep warm in a low oven.