8 c. mashed potatoes (white Russet preferred)
1/2 c. whipping cream
1/4 c. Crisco shortening
2 tbsp. sugar
1 tbsp. salt

Wash and peel potatoes. Cook until ready to mash. Mash potatoes along with adding remaining four ingredients. Continue mashing until smooth, making sure there are no lumps in mixture. Cover and refrigerate overnight. Preheat griddle to 500 degrees. To begin rolling dough, measure 2 cups cold mashed potatoes into separate bowl and add 1 cup flour. Cut flour into potatoes thoroughly and form into a log. Cut log into approximately 8 pieces and roll each piece until thin on floured pastry board. Fry each side of lefse on heated griddle. Spread with butter and sprinkle with brown or white sugar (or jam if preferred), then roll and enjoy!