Lefse

Ingredients

4 C. mashed potatoes
1 C. flour
1 T. cream
1 T. soft butter
1 tsp. salt
1 T. sugar

Directions

Peel potatoes and cook at slow boil for 20 minutes.  Drain and mash.  Combine with the flour, cream, soft butter, salt and sugar.  Form into small balls and refrigerate until needed.  Roll into very thin, round circles.  Transfer to lefse griddle.  Lightly brown both sides.  Cut into wedges and serve with butter.  Makes about 25 to 30.