8 c. potatoes, boiled - approximately 5 lb.
2 tbsp. salt
2 tsp. sugar
1/2 lb. butter
2 1/2 to 3 c. flour
Extra flour to spread on canvas when rolling dough
Rolling pin with stocking cover
Lg. round grill
Flat counter or round lefse board with canvas cover
Lefse stick to pick up & turn lefse cakes

Peel and boil potatoes with salt and sugar. Rice potatoes with the butter while hot and leave to chill. Mix chilled potatoes with flour and make 6 or 8 rolls of dough and keep them refrigerated until rolling. Roll tennis ball-size of dough to a 12 to 14 inch circle on a well-floured canvas-covered board and transfer to the grill and turn once when side has many browned spots - keep in dish towel folder with cooled. Makes 20 lefse rounds.