5 well packed cups cooked, riced potatoes
4 Tbsp shortening
1 tsp salt
1 tsp sugar
1 1/2 cups flour
1/4 cup cream

Mix ingredients thoroughly. Gather into roll. Chill. Divide into 1/3 cup balls. Ron a floured surface, roll each part into very thin 14 inch rounds using a grooved lefse rolling pin which will make for thinner lefse. Using a lefse stick to transfer the round to an ungreased lefse griddle. Cook 1-2 minutes until brown on one side and flip using the lefse stick. Cook briefly on second side until browned. Cool between towels so it does not dry out.

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