Ingredients

• 1/2 cup cream
• 1/3 cup shortening
• 4 cups riced potaoes, cold
• 2 to 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• Salt, to taste (1/2 to 1 teaspoon)
• Softened butter, for serving
• Sugar, for serving

Instructions

1. Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.
2. Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up.
3. Cut into one-fourths, for serving.