3 c. mashed or riced russet potatoes, cooled
1/4 c. shortening, butter, melted
1/2 tsp. sugar
1 tbsp. cream
1 tsp. salt
1/2 tsp. baking powder
2/3-1 c. all-purpose flour

Ahead of time, peel and boil potatoes. Be careful not to overcook them because they absorb too much water if overcooked. Allow potatoes to cool uncovered.

After mashing or ricing the cooled potatoes, mix all ingredients in order given, using only 1/2 cup of flour in dough. In that way you can add more flour when rolling the lefse. Shape dough into roll or divide into balls. If you divide mixture into 7 balls, you can roll out 1 lefse with each ball.

Using a lefse rolling pin (a specially carved grooved rolling pin) or cloth- covered rolling pin, roll each ball into a large circle; dough should be very thin. If dough breaks when being carried from rolling surface to griddle, mixture probably needs more flour.

Preheat lefse griddle, electric fry pan or pancake griddle to 450 to 500 degrees; it is not necessary to grease griddle.

Bake until lightly flecked with brown, turn and bake other side. Pierce any large bubbles which form. Cool lefse on a clean towel.

To Store: Fold in half and overlap on white, old-fashioned dish towel, such as a bleached flour sack. Cover lefse. When completely cool, fold in eighths. Wrap in plastic wrap, put in Zip Lock bags and freeze. Makes 7 lefse.