Norwegian-American Lefse - cooking recipe

Ingredients

10 lb. Russet potatoes
1/4 lb. butter
1/4 lb. butter flavor Crisco
1/2 lb. lard
2 Tbsp. salt
2 Tbsp. sugar
1 1/4 c. flour

Preparation

Night Before:
Peel, salt and boil potatoes until done.
Drain and mash well.
Add butter, Crisco, sugar, salt and lard; whip up until smooth.
Spread on 2 cookie sheets to cool.
Put in large bowl and store, uncovered, overnight at room temperature.
Mix 4 cups cooled mashed potato mixture with 1 1/4 cups flour or less in a bowl.
Spread flour on your tabletop; knead the potatoes until the flour has been used to make a soft dough.
Roll dough into a large roll; cut in half.
Place 1/2 in a covered Tupperware bowl. Cut the other half into small pieces, about 1/2 cup size.