Lefse

2c. riced potatoes, packed lightly
1/2c. half and half cream
1T. margarine
1t. salt
1-1/2c. flour (more or less, add slowly)

Add half and half, salt and margarine to hot potatoes and mash with regular potato masher.
Chill thoroughly.
Add flour and blend thoroughly just before rolling out.
Roll a golf ball sized amount of dough on floured pastry cloth using a lefse rolling pin covered with pastry stockingette.
Turn before completely rolled out and re-sprinkle with flour to prevent sticking to cloth or pin.
Roll very thin. Pick up lefse with lefse stck and place on 475-500* grill, lightly brown both sides.
Stack between cloths to keep steam in and prevent drying out.
Serve with butter and sugar.
Freezes well (if there are any left!)

Makes 1 dozen 15" lefse.

~From an old church cookbook