8 c. potatoes (yield when boiled and put through ricer)
1/2 lb. butter
1 tbsp. salt
1/2 c. half & half or milk
4 c. flour

Cook and rice potatoes; add butter, salt and milk; cool; do not add flour until just before rolling lefse; dough will be stiff and flour will probably have to be mixed in with hands. Potatoes can be cooked and combined with butter, salt and milk, the day before; do not add flour; cover and refrigerate until ready to roll; then add flour. Use cloth-covered board and pin.