5 lg. potatoes
1/2 c. sweet cream
Flour (1/2 c. per cup of mashed potatoes)
3 tbsp. butter
1 tsp. salt

Boil and mash potatoes. Add cream, butter, and salt; beat until light, then cool. Add flour, roll into ball and knead until smooth. Cut into pieces about the size of an egg. Roll into rounds, very thin. Bake on large griddle to a light tan.

Moderate heat; do not scorch. Do not grease griddle. When baked, place between waxed paper to prevent drying.

Cut lefse into halves or quarters to serve. Serve with butter, cinnamon, and sugar, or better yet, choke-sherry jelly.