4 c. riced potatoes
1/4 c. melted butter
1/4 c evaporated milk (or cream)
1 1/2 c. flour
1 tsp. salt
1 tsp. sugar

Boil and rice potatoes. Add butter to hot riced potatoes. Chill. Add evaporated milk (or) cream. Mix together and add flour, salt and sugar. Dough is stiff mix with hands. Form into 12 balls, place on cookie sheet and refrigerate. Preheat lefse grill to 400 degrees. Using well floured pastry cloth roll out each potato ball to 12 to 14 inch circle. Bake on dry griddle turning with lefse stick. Cool on rack between folds of dish towel. To serve spread with butter, sprinkle with sugar and roll up.