Salty croissants with potatoes

(from the old notebook with recipes)

Recipe products

250 g potatoes
250 g flour
125 g butter
100 g yellow cheese
1/2 teaspoon salt
Yolk for smearing

Peel, boil and smash potatoes. Sift out flour over the potatoes. Grate cheese and butter and add salt to them. Knead dough from this mixture. Put it in a fridge. Prepare a pan and put baking paper in it. Smear yolk with some vegetable oil.
Separate the dough in two parts and make pastry sheets from each part with around 5mm thickness. Slice diagonally four times to obtain 8 parts. Roll in these parts from the wide to the narrow side. Array them in the pan and bake at preheated to 180 degrees Celsius (356 degrees Fahrenheit) oven on middle level for 25 minutes. They are tasty when they become cool.