3 c. boiled potatoes (riced, use Russet potatoes, preferably Idaho. If you do not have a potato ricer, well mashed may do)
1 tbsp. butter, melted
1 tsp. salt
1/2 tsp. baking powder
2 tsp. sugar

Cook potatoes (peeled) in salted water until tender. Drain well. Rice with a potato ricer. Measure 3 cups potatoes. While still warm, add melted butter, salt, baking powder and sugar. Mix well and cool thoroughly. Add 3/4 cup flour (the next day usually). Mix well. Divide into 8 parts. (Keep parts not used in refrigerator.) Roll each piece very thin in on a pastry cloth. Rub flour on cloth. I use a cloth sleeve on my rolling pin (floured). Use more flour as needed. Do not turn dough more than once. Carefully lift lefse with turning stick and bake on an ungreased griddle at 475 degrees. When small brown spots appear on the underside of lefse, turn over. Bake until brown spots appear on the underside again. Bake as quickly as possible and turn only once or lefse will be tough. Place folded lefse on a dish towel. Cover with another towel. Keeping heat from lefse in the towel will keep the lefse moist. Cool before packaging.