5 large potatoes
1 teaspoon salt
3 tablespoons butter or vegetable oil
Flour enough to be able to roll thin

Boil potatoes in unsalted water (do not peel) until very well done. Allow to cool slightly, then peel and mash. (Cool well so potatoes do not take up so much flour.) Mix ingredients with mashed potatoes. Take a small amount of dough and roll as for pie crust, about 1/8-inch thin.

Bake on top of stove, or pancake grill (lefse pan or griddle) until light brown, turning frequently to prevent scorching, using moderate heat. When done, place between sheets of wax paper or paper towels to keep soft and prevent drying out. These lefse do not take too long to bake.