5 c. whole milk
1 stick butter
2 tsp. salt
1/4 c. cream
4 c. potato buds
2 tbsp. sugar

Heat milk, butter, salt, and cream. Pour over potato buds. Mix well. Let stand in refrigerator to cool completely. Best to mix in evening to cool overnight. Knead in 2 cups flour. Roll thin and bake on lefse grill. Use little flour when rolling.