5 c. potatoes (peeled)
1 tsp. salt
2 3/4 c. flour
1/2 c. cream
1/4 c. butter (melted)

Cook potatoes, drain and mash. Cool completely. Mix cream, salt and butter. Alternately add potatoes and flour, mixing well with hands, adding more flour if mixture is too moist. Divide dough in half and make two long rolls. Refrigerate for at least 30 minutes. Dough rolls better if kept chilled.

Preheat Lefse or electric griddle to 410 degrees F. Slice off 1-2 inch piece of dough. Roll into thin rounds on floured board. Do not over flour the rounds or handle too much or Lefse will be tough. Bake on grill until little brown spots appear on the surface. Turn and bake other side.

A Lefse stick or turner is useful for lifting the Lefse on the griddle and for turning. Baked rounds should be placed on a towel and covered to prevent drying. Store in tight container in cool place.