Lefse

Description
12 servings.

Ingredients

 * 6 cups riced or mashed russet potatoes
 * 1 tsp. salt
 * 3 T. margarine or butter
 * 1 T. sugar
 * 2 T. heavy cream or evaporated milk
 * 1 1/2 cups all-purpose flour

Directions
Combine all ingredients except flour; refrigerate until thoroughly chilled.

Add flour; mix well.

Heat lefse or other griddle to 400 degrees.

Form dough into long roll and cut into 12 sections.

Form each section into a small ball.

Roll out very thin with cloth-covered lefse or regular rolling pin on cloth-covered lefse board or other surface.

Dust board with flour when turning lefse dough.

Bake on ungreased griddle until brown spots appear.

Turn and bake other side.

Stack lefse between 2 towels to cool.

Store in refrigerator in plastic bags.

Can be frozen.