10 lg. potatoes
3/4 c. cream
Salt
1 tbsp. sugar
1/4 c. shortening
Flour

Cook potatoes in salted water until done, but not mushy. Drain well. Put through a ricer or mash finely. While hot, add cream and salt to taste, sugar and shortening. Beat lightly and let cool.

When cold, add flour to just a small portion at a time. Use as little flour as possible to make dough of consistency for rolling out, and as little as possible when rolling. Roll into circles with a lefse rolling pin.

Bake on a hot wood range or lefse plate (an electric pizza pan also works) using flat stick to turn them, until both sides are freckled in brown. When circles are baked, place between two dish towels. Lefse will steam and become soft and fluffy. Serve with butter and sugar or put in plastic containers and freeze.