Mom's Norwegian Potato Lefsa

• 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

1. Heat cream and shortening until shortening is melted.
2. Cool and then add to riced potatoes.
3. Sift flour, sugar and salt and add to potato mixture.
4. 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.
5. 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.
6. Serve warm or cooled spread with butter and sugar and rolled up.
7. Cut into one-fourths, for serving.

cream, shortening, potaoes, flour, sugar, salt, butter, sugar

Taken from www.foodnetwork.com/recipes/moms-norwegian-potato-lefsa-recipe.html (may not work)