Oven Mashed Potatoes - cooking recipe

Ingredients

10 medium potatoes, peeled and boiled
1 c. scalded milk
salt and pepper to taste
1/2 c. butter
8 oz. cream cheese, softened
5 lb. Idaho Russet potatoes
1/4 c. whipped cream
2/3 c. flour per bag of dough
1 c. butter
1 Tbsp. salt

Preparation

Wash, peel and cook potatoes.
Be careful not to overcook. Rice potatoes while hot.
Add butter, whipped cream and salt.
Whip all together in an electric mixer.
Divide dough into 2 cups per package.
Let cool overnight.
In the morning, add 2/3 cup flour to each bag of dough.
Mix well.
Make into a roll.
When ready to bake, cut off a portion of dough and roll out as thin as possible. Bake at 375\u00b0 on a Lefse iron until brown specks appear.
Cool on racks covered with dish towels.
Cool and pack in Baggies.
Makes 25 large ones.