Lefsa

Directions

1. 1
   Bring potatoes to a boil and then simmer for 20 minutes or until they are done. Drain off water. Mash potatoes, butter and half & half until smooth and creamy. Chill in fridge until completely cooled, or overnight.
2. 2
   Once it's cool, add the flour, working it in gradually. Knead well.
3. 3
   Pull off small pieces of dough and roll it out like you would for piecrust, as thin as possible (1/8 inch), and approximately 6 to 8 inches across. Try to use as little additional flour in rolling to assure tenderness.
4. 4
   Bake on a pancake griddle, which should be hot before you put the dough on, turning frequently to prevent burning. Use moderate heat. There is a handy lefse turner that is a small 1/4 inch x 1/2 inch stick that has all the edges roundly sanded. Nothing works as well for turning.
5. 5
   Cool and store in an airtight container.