5 lg. potatoes
1/2 c. sweet cream or condensed milk
1 tsp. salt
6 tbsp. butter
Flour to roll out

Boil potatoes, mash very fine and add cream, butter and salt. Beat until light and let cool. Add flour, take a piece of the dough and roll as for pie crust, rolling as thin as possible. Bake on a lefse or pancake griddle until a light brown, turning frequently to prevent scorching. Use moderate heat. When baked, place between cloths to keep them from becoming dry. (Providing your family don't eat them as fast as they come off the griddle with butter and sugar.)