This recipe is from my great grandmother Helem. They were full Norwegians who came to America and settled in North Dakota and Canada. There is a really good history there. My great grandfather even commented my great grandmother for going "mad," when she got mad at him for drinking. He was a mean drunk.
It is a family tradition to make every year. I miss my father, because it was his family recipe and he was always involved in the rolling and the cooking. This is a different recipe from what you see online. But this is a true family recipe that came down the line.
5 lg potatoes
1/2 cup sweet cream (1/2 & 1/2)
3 Tbsp butter
1 tsp salt
Flour
Use 1/2 cup flour to each cut of potatoes.
Boil potatoes. Mash fine and add cream, butter & salt, beat and let cool. Add flour, roll into a ball of dough, kneading it. Take a piece of dough, like the size of an egg. Roll as thin as possible, DO NOT grease pan. Put on medium heat. Put waxpaper between each one - after browned.
Note: I missed the part about the flour, so I added a little at a time. It does need to be cooled in the refrigerator for a while. After that, then add the flour. Roll the balls thin as you can. Then heat on a flat iron pan at about 450* to 500*. Get them browned but not burnt. If they get too crisp, they won't roll. You want them just slightly browned.
When cooked you brush with butter, and put cinnamon and sugar on it, roll and eat. Really good!
