Ragna Olson Barstads Potato Lefsa

5 c Riced potatoes, mashed
1 ts Salt
1 tb Sugar
3 tb Butter
3/4 tb Cream
2 c Flour, about

Mix with fork until mixture holds together. Knead dough and with hands form mixture into a ball. Divide into two long rolls and cut into pieces to make the size lefsa desired. Flour bowl and pieces slightly. Put about 2/3 of the pieces in the refrigerator to keep cold while you roll out the rest. Shape into flattened balls, roll in a circle on slightly floured board or canvas to thinness desired. Bake on moderately hot, heavy griddle or lefsa baker. (Do not add fat.) Bake until lightly flecked on one side, turn and bake on the other side. Remove from pan and cool on plate or wax paper or towel. Cover to keep moist.

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