4 c. riced potatoes
6 tbsp. butter
1 tsp. salt
1 c. sweet cream
1 1/2 to 2 c. flour

Boil potatoes and put through ricer. Add cream, melted butter and salt. Cool. Stir in the flour (1 1/2 to 2 cups). Roll out 1 tablespoon at a time. Roll out very thin. Bake on lefse griddle or electric fry pan until brown; turn and brown on other side. Use a medium heat to avoid burning.