4 cup riced hot potatoes
2 1/2 tablespoon light cream
2 1/2 tablespoon lard
1 1/2 tablespoon sugar
1 teaspoon salt
2 cup sifted all purpose flour
Mix riced potatoes with cream and lard. Chill for 1 hour. Add sugar, salt and flour. Blend thoroughly. Take about 1/3 cup of mixture and form into 2 balls. Continue with remaining dough. Chill balls for 1 hour. On a lightly floured board roll each ball into a paper thin round about 5 inches in diameter. Cook on heated griddle over low heat until very light tan. Turn and cook on other side.
Serve hot or cold.
All Lefsa - Sprinkle with hot water and let lay a while, then butter and sprinkle with sugar and cinnamon, fold and cut.
