Lefse

8 cups riced or mashed potatoes (about 5 pounds)
1/2 cup heavy whipping cream
1/4 cup butter - melted
1 teaspoon salt
2 cups flour
1/4 cup sugar
1/4 cup vegetable oil

- Rice or mash hot boiled potatoes.
- Add all other ingredients EXCEPT FLOUR.
- Cool. (Set in fridge for several hours or overnight.)
- Add flour to cooled potato mixture. (Mixing in with your hands works best.)
- Form lefse dough into golf ball size (or larger) portions.
- Roll out thin. (You will need a generously floured surface for this and rolling pin or whatever you are using, I just push them in a a circle or square shape with my hands.)
- Cook on hot 500*, dry lefse griddle or non-stick pan, cooking once each side.

*** To clean your griddle or gill off when the flour gets on there and starts to brown get a piece of wax paper and crumble into a ball and wipe over the griddle - it will come right off. No need to wash before you continue to cook. ***

--- I spread butter on them and sprinkle with sugar (my aunt uses brown sugar) on them generously then I roll them up and chow down! You can fill them with anything you'd like, sandwich filling, fruit and cool whip - you name it it'll be good! ---

Good Luck...and Good Eating!