Scandinavian Potato Lefse

Scandinavian Potato Lefse

Ingredients:
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
butter, without salt
salt, table
sugars, granulated

Directions:
Mix all but the flour while hot.
Cool.
Add 1 cup flour at a time, enough to roll out.
Divide dough into balls about the size of tennis balls.
Roll balls out on floured board.
Fry the lefse in a grill or in an iron skillet at very high heat.
Serve with a little butter, or anything else you might want to wrap up in it.