2 qts. (8 oz.) warm med. potatoes (russet work best)
2 tbsp. butter
3 tbsp. milk or cream
1 tsp. salt
1/4 c. sugar
2 c. sifted flour

Boil potatoes with skins on until done. Peel and put through ricer. Add remaining ingredients and blend with hands. (May chill at this point for easier handling). Pat about 1/2 cup of mixture into a pattie in your hand. Roll very thin on a heavily floured pastry cloth. Use sleeve on roller. Use lefse stick (or thin stick from bottom of a shade) to transfer to hot (500 degree) ungreased griddle.