Someone on the ultra list asked for a lefse recipe. Here’s the one that my brother and I use – very similar to the version that our Mom made.
(The photos are of ace lefse chef Gillian, from a lefse-making party we did at my brother’s house.)
4 lb potatoes
1/2 cup butter
2 teaspoons salt
2 teaspoons sugar
2 cups flour
Peel, quarter potatoes and boil until tender. Drain and return to pan over low heat for a few minutes to dry.
Rice potatoes. Add butter, salt & sugar and mash until well mixed. Let cool and then refrigerate until cold.
Heat lefse griddle to 500Â°.
For each 1/4 of potato mixture, mix in 1/2 cup flour (or less) and divide into 6 balls.
Roll out on baking parchment and transfer, parchment side up, to griddle; the parchment will peel away in a minute or so.
Cook on both sides.
Margarine changed to
butter, six cups changed to four pounds.
Note: try cake flour.