Wash, pare and cook 6 medium sized (about 2 lbs.) potatoes. Cut in half. Cook about 20 minutes, or until tender. Drain, dry over low heat. Mash or rice thoroughly. Whip until fluffy with the following:

1/4 c. butter
1/4 c. milk

....and a mixture of the following:

1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. monosodium glutamate
1/8 tsp. pepper

Whip potatoes until light and fluffy. Cool, chill. Set a griddle or heavy skillet over low heat. Measure 2 1/2 to 3 cups sifted flour.

Remove chilled potatoes from refrigerator. Add about 1/2 the flour and beat until smooth. Beat in enough of the remaining flour to make a soft dough. Shape dough into a ball and turn onto a lightly floured surface. Roll into a round about 1/8 inch thick. Cut into 6 inch rounds.

Test griddle by dripping on it a few drops of cold water; if drops dance around in small beads, temperature is right. DO NOT grease the griddle.

Place Lefse on griddle and cook until lightly browned. Turn and lightly brown the other side. Then, turning often, continue cooking until Lefse are browned and dry. Remove to a clean, dry towel. Cool completely.

Spread cold Lefse with softened butter. Roll loosely and serve. Makes about 2 1/2 dozen.