3 c. potatoes, mashed
1/2 stick butter
1 tbsp. sugar
1/2 tsp. salt
1/2 c. cream (half & half)
1 1/2 c. flour

Prepare mashed potatoes, add butter, sugar, salt and cream. Beat well. Refrigerate two hours. Add flour and form into balls, about 2 1/2 inches in diameter. Roll very thin and bake on lefse grill at 500 degrees (the high heat is necessary to keep the lefse soft). Turn only once. Lefse is done when evenly browned. After the lefse is baked roll them between several layers of paper towels to keep the moisture in. When cool, put them in plastic bags folding each lefse into quarters.