Beat potatoes, butter, salt, sugar and half half until mixture is very light and fluffy. Cool well in refrigerator, preferably overnight

When cool add 1 cup flour: mix well and roll into individual balls the size of a small egg or walnut. Put them on a flat platter covered with Saran Wrap and back into the frig. Take out 5-6 at a time and roll.

I recommend using a pastry cloth if you don't have a Norwegian rolling pin. (I use a pastery cloth even with my Norwegian rolling pin.) Use a lefse grill if possible because you need it heated from 475 to 500 degrees. Load up the pin with flour and yourpastry cloth so that the lefse won't stick when rolling out. Roll out as thin as possible. Use the turning stick to to pick it up and unroll it across your grill. Bake lightly on both sides until brown spots appear and then stack them between a towel to keep them soft. Refrigerate or Freeze.

**The flat turning stick my grandmother used was the slat from the bottom of her window shade. When she was not using it, she stored it there. She sanded the edge down so that she could scoop under the lefse while it was on the cloth. (To get the thin lefse from the cloth onto the grill, I scoop under the middle with the stick and gently lift it up and then unroll it over the griddle. When you turn it over after it has browned for about 30-45 seconds, it flips without tearing.) I have since made one of these turning sticks for myself, but you can buy them at kitchen stores that handle such items. The lefse rolling pin is a very heavy large rolling pin with grooves all the way across so that it can pick up flour. By adding only 1 cup of flour to begin with, you can allow for the flour that you will pick up when rolling. If you add all your flour before you roll, your lefse will be tough. A lefse griddle has no sides and makes for easier rolling over of the lefse when cooking. It also allows for the high heat you will need to make good lefse. These items are not necessary, but hey do make it easier and more successful.