5 large potatoes
1/2 cup sweet cream
(1/2 cup per cup mashed potatoes)
3 tablespoons butter
1 teaspoon salt
Boil and mash the potatoes. Add cream, butter, and salt. Beat until light;then cool. Add flour, roll into ball, and knead until smooth. Cut into pieces about the size of an egg. Roll round (like pie crust), and very thin. Bake on large griddle to light tan. Use moderate heat, do not scorch! Do not grease griddle. When baked, place lefsa between waxed paper to prevent drying. Cut lefsa into halves or quarters to serve.
Serve with butter, cinnamon, and sugar. It can also be served with honny.