4 Cups potatoes, cooked
1 Tsp. salt
½ Cup whipping cream
½ Cup Crisco oil
2 Tbsp. sugar
1½ Cups flour
Boil and rice potatoes, add salt, cream and oil to warm potatoes.
Completely cool the potatoes before adding flour.
You can cut down a little on the cream and oil.
Making them too rich will make them hard to handle.
Mix sugar with flour and add, kneading as you roll them out with a grooved rolling pin.
Bake on takke, round griddle.
Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore.
Call toll free at (800) 979-3346.