8 c. packed riced boiled potatoes (use russets - takes about 8-10 lb.)
1/4 c. white sugar
1/4 c. butter
1 tbsp. salt
1/4 c. cream
2 c. flour

Mix well and bake on lefse griddle or mix first 5 ingredients and refrigerate overnight. Add the 2 cups of flour next day, and roll out until thin and bake on griddle. (Use 1/4 or 1/2 cup of this dough to roll each lefse out.)

Peel and rise potatoes while they are still warm, it's a "must". Wash the potatoes well and cook them with their jackets on.