Recipe - Lefse (State Fair Winning)

8 cup Russet Potatoes
One half cup Heavy Cream
8 Tbls Butter; Or Oleo
1 Tbl Salt
1 Tbl Sugar; (About)
3 One half cup Flour; * add 1 C/see below

Rice POTATOES while hot. Add CREAM, melted BUTTER, SALT, and SUGAR. Cool to
room temperature. Refrig overnight Add 1 C.* Flour to One half 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]
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : (Bev in Montana)