Lefse

• 5 lbs potatoes (preferably Russets)
• 1/2 lb butter
• 1 cup half & half
• 1/3 cup sugar
• 1 Tbsp salt
• 2 cups flour (per 4 cups potatoes for baking)

Instructions

1. Cook potatoes with their skins on. When done, drain water, peel potatoes and rice.
2. Mix in butter, half & half, sugar and salt. Cool overnight.
3. To bake, mix together 2 cups flour with 4 cups potatoes. Roll into log and slice into sections.
4. Keep unbaked lefse in refrigerator.
5. Roll dough out and bake on lefse grill (approx. 450°F).