Ingredients

• 5 large Potatoes
• 1⁄2 cup Milk or Cream
• 3 Tbsp Butter
• 1 tsp Salt

• 1⁄2 cup Unbleached White All-Purpose Flour for each cup of mashed potatoes

• Butter, Cinnamon and Sugar

Instructions

1. Peel potatoes, then place in a large saucepan, cover with water and bring to a boil over high heat. Turn heat to low and simmer until potatoes are soft, then drain. Mash very fine and add milk or cream, butter and salt. Beat until light, ensuring there are no lumps, and let cool.
2. Add 1⁄2 cup flour for each cup of mashed potatoes and roll into a ball of dough, kneading until smooth. Form into a long roll and slice in pieces about the size of a large egg. Roll each piece into a thin circle on a floured board.
3. Heat an ungreased pancake griddle or cast iron pan over medium heat and cook each lefse until lightly browned, flipping a few times to avoid scorching. Stack baked lefse between sheets of wax paper to keep from drying out. Wipe griddle between batches so the flour doesn’t smoke.
4. Serve rolled up with butter, cinnamon and sugar, or store in an airtight container in the refrigerator.