1 c. cooked, riced potatoes
1/4 c. melted lard
3/4 c. flour
1/2 tsp. salt

Add melted lard to potatoes while warm. Cool potatoes, then add flour and salt, stirring until well mixed. Make balls about 1 inch in diameter; chill at least 2 hours before rolling with a grooved lefse pin. Bake on lefse grill. This recipe makes 10 to 12 lefse.