Gramma and Grampa Fjerstad's Lefse
5 lbs potatoes (8 cups mashed)
1/2 cup heavy cream (not whipped)
3/4 cup butter (or margarine)
1 tablespoon salt
4 cups flour (scant)
Peel the potatoes, cut into quarters (or smaller) and boil until tender.
Mash the potatoes with the cream, butter and salt. Place the potatoes in the refrigerator to cool completely.
Begin stirring in the flour, a cup or so at a time.
Divide dough into 1-2 inch sized balls and roll each out into paper thin rounds on a floured board.
Bake on a hot, dry griddle. Lightly brown one side and then carefully flip the pancake to brown the other side.
Wrap and store in refrigerator or freezer.
Serve with butter at dinner instead of rolls or as dessert with butter, cinnamon and sugar or jam.