10 lbs. potatoes
1 stick butter
2 tsp. sugar
1 tsp. baking powder

Peel potatoes leaving them whole. Add 2 tablespoons salt to water. Cook until tender but not mushy. Drain water and return kettle to heat until no more steam rises. When lukewarm, put potatoes through ricer. Add melted butter, sugar, baking powder; mix together. Add flour, 1 cup at a time only until mixture is smooth and velvet, not too much flour as you will have to use some when you are rolling it out. Roll dough in small rolls as for refrigerator cookies and mix in flour as you do this. Bake on lefse grill or electric skillet. Cover and let cool.