INGREDIENTS
6 heaping cups mashed or riced potatoes
1 teaspoon salt
3 tablespoons margarine or butter, melted
1 tablespoon sugar
2 tablespoons heavy cream or evaporated milk
1-1/2 cups all-purpose flour

DIRECTIONS
1. Combine all ingredients except flour.
2. Cool in refrigerator for several hours or overnight.
3. Add flour to cooled potato mixture, mixing well.
4. Form dough into 12 golfball size portions.
5. Roll out one portion very thin on floured surface. (Dust board with flour when turning lefse dough.)
6. Cook on hot, ungreased griddle or non-stick pan just until brown spots appear, cooking once each side.
7. While first portion cooks, roll out next portion, etc.
8. Stack lefse between two towels to cool.
9. Store in refrigerator in plastic bags.