8 c. mashed potatoes
1/2 c. whipping cream, not whipped
8 heaping tbsp. butter
1 tbsp. salt
4 c. flour (scant)

Peel potatoes, cook and then mash with butter, cream and salt. Let them get cold. Mix in flour and roll out rounds of dough paper thin on lightly floured board. Bake rounds on grill, turning to lightly brown both sides.

An even quicker way to make the lefse is to use instant mashed potatoes. Here is a recipe to make the rounds that way: 2 tsp. salt 1 tbsp. butter 1 c. rich milk 1 c. boiling water 1 - 1 1/2 c. flour

Place instant potato, salt and butter in mixing bowl. Add boiling water to milk and add the liquid to potato mixture. Mix quickly with wire beater to a thick mashed potato consistency.

Add just enough flour to be able to handle and roll out on floured board. Form into balls and roll very thin. Bake on hot grill, turning to brown both sides.