Lefse

Per batch (about 9 - 10 pieces)
5 cups riced potatoes. We boiled them the night before, riced while hot, then let sit out overnight to dry a bit.
1/2 cup cream (half-n-half)
2 Tblsp. Crisco, melted
2 Tblsp. Butter, melted
1 rounded tsp. sugar
1 1/2 tsp. salt
2 cups flour

Mix well, turn out and form into two "loaves." Put one in fridge while measuring and rolling the other.
Roll the loaf into a log, the diameter was determined by the diameter of my 1/3 cup measuring cup.
Measure into scant 1/3 cup pieces, roll into balls.
Take each ball, pat it down into a disk shape, roll a bit, then turn over and roll out on a floured pastry cloth, thin enough to see through to the writing on the cloth.

Use a lefse turner to lift it and lay it onto the lefse griddle. Having two people really helps!

"Fry" (no oil, but that's the term mom uses), until it starts to bubble and create light brown spots. Turn and finish the other side.

Place under a damp towel. After the batch is done, lay them out onto a flat surface (we used the table, covered with an old, cotton, tablecloth) to let dry just a bit. Don't leave too long, just enough to cool and keep from having moisture condense in the plastic bag.

Fold the pieces and place in plastic bags.

Thanks to Mom and Dad for "Lefse School!"