2 qts. potatoes
3 tbsp. cream
About 2/3 c. sifted flour
1 tsp. salt
3 tbsp. butter, melted

Cook potatoes, drain, mash until real fine or rice them. Cool thoroughly until cold. Add cream, salt and butter. Add sifted flour. Heat lefse griddle, take a small amount of dough and roll in flour until real thin, put on griddle, turning and frying until brown on both sides. Take off, fold in half on plate. Eat while warm or cold. When rolling, if dough is sticky, add more flour.