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. Don't 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 isn't found in a hundred other similar lefse recipes. It rolls like a dream... As you know it isn't 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]