OLD FASHIONED LEFSE
8 cups russet potatoes, cooked and riced
1 cup whipping cream
4 teaspoons salt
4 teaspoons sugar
1/2 cup butter (not margarine)
2 cups flour
Add cream, salt, sugar and butter to hot riced potatoes. Beat with a mixer until smooth. Chill in a covered container overnight. Add flour, and mix well by hand. Roll dough in 1/4 cup size balls. Place balls on a cookie sheet; cover with a towel and put in refrigerator.
Roll one ball at a time on a thin pastry cloth. Roll lightly, stretching dough until it is almost as large as the lefse grill. Use a pointed stick to handle dough when it is transferred from the board to the grill. Brown lightly, turn and brown other side on a hot lefse grill (about 450 degrees).
Stack lefse folded in half in a 9x13-inch cake pan lined with a moist dishtowel (not terry cloth, the older woven linen style). As the towel dries out, sprinkle a bit of water on the towel. Leave lefse for 2-3 hours or more, then the moisture content will stabilize and it will bend easily.
Pull the rounds out of the cake pan and stack them. Lefse may be frozen up to two weeks. Stack each lefse between the sheets of waxed paper. Freeze in a covered container or in large storage bags.