13 med. potatoes
2 tbsp. salt
1/2 stick butter
1 c. flour (to start with)

Cook and rice potatoes while hot. Add butter while ricing. Beat until smooth. Set aside to cool. Add 1 cup flour to the potatoes to start with and use very little flour in rolling. Take enough dough to make potato cake size of a salad plate. Bake on a lefsa baker or griddle until golden color. Bake on both sides. Watch carefully; takes very little to brown. While making, cover with towel to keep batter moist.