Description Edit

Potet Lefse. 6 servings.


Potato Lefse

Ingredients Edit

Directions Edit

  1. Boil the potatoes without peeling, peel and mash while still warm and put into ricer.
  2. Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight.
  3. Mix in ½ cup flour.
  4. Divide into 15-16 balls if you want dinner-plate size.
  5. Using a grooved rolling pin with sock, and pastry canvas, roll each ball out.
  6. Use flour, and keep balance of dough in the refrigerator.
  7. Bake each lefse on medium to hot griddle.
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