Instructions: Rice POTATOES while hot.

Add CREAM, melted BUTTER,
SALT, and SUGAR.

Cool to room temperature.

Refrig overnight
Add 1 C.* Flour to 1/2 the Potato mixture Knead together well.

After rolling/baking 1st half,
Do the same to the saved 2nd half
Add 1* Cup of the FLOUR to it
Use remaining* FLOUR for rolling lefse.

Dont use too much FLOUR for rolling.

Roll mixture into thin pieces
Bake on Lefse Grill

**I think the "sugar" in the recipe is what makes it successful.

I seems to be the one ingredient that isnt found in a hundred other similar lefse recipes. It rolls like a dream... As you know it isnt easy to roll up "mashed potatoes" without having them fall apart!

I taught Lefse Making for years,
but my very favorite of all was this one: [Bev]

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