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5 large potatoes
1/2 c. cream (I use half and
1 tsp. salt
3 Tbsp. butter

To keep from drying out, place between clean cloth when
baked, in a stack.
Boil potatoes until done; mash very fine and add cream,
butter and salt. Beat until light and let cool. Take 2 cups
potatoes and 1 cup flour; mix. You will need a little flour on
your board to roll out on. For each lefse, use about a 1/4
cup; roll out thinner than you would pie crust. Form circles.
Bake on pancake griddle. Brown lightly and turn over. Cook
same as front. Serve hot. Sprinkle butter and sugar; roll up
and eat.
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.PF 2 1 64N1N06 N
.PF 3 6 32N1N0L N
.PF 4 1 63Y1N07 Y
.PF 5 1 36N1N04 N
.PF 6 1 64N1N07 N
.PF 7 1 64N1N04 N
.PF 8 11 63Y1N0O N
.PF 9 11 63Y1N0O Y
.PF 10 1 64N1N06 N
.PF 11 1 64N1N22 N

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