Boil (just like you would for mashed potatoes) about 20 medium Idaho Russet potatoes, peeled. (other kinds of potatoes get too sticky). 

MUST be Idaho Russets and older is better than fresh ones.

Mash them, measure out 8 cups of mashed potatoes, add a stick (1/4 lb) of margarine or butter,  1/3  cup of Carnation milk and a tsp of salt.  Mix it and then Chill them overnight in the frig.


In the morning, put the potatoes through a ricer and add 3 cups of flour.   I rice them right onto the 3 c flour. (above)

Kneed the flour in well....

Measure out in 1/4 cup sizes, roll into balls, and put them back into the bowl in the refrigerator to keep them cool. (covered so they don't dry out).

To roll them out, take 5-6 out of the frig at a time so they stay cool....

 I put a stretchy cotton cover over a round plastic disk (meant for pies), flour it, lay the 1/4 cup ball of dough out flouring it lightly, and roll it...flipping it and flouring it as needed to get it paper thin.

(Sprinkle flour on the cloth.... on the rolling pin, and then roll out the next one, flipping it over and shaking flour on it as needed so it doesn't stick to the rolling pin or the cloth below it.)

If any dough sticks to the lefse rolling pin, brush it out with a stiff brush and flour the rolling pin lightly.... and it will be fine for the next one.  Flour the rolling pin after each one is rolled out.

A "lefse stick" from a kitchen store makes them SO EASY to handle... you just slide it under the circle of dough, lift it and toss it onto the griddle... also use it to turn them over on the griddle.   I made a second one out of a yardstick with the end sanded down so it wasn't so blunt.

Heat the ungreased griddle to 500 degrees or as high as a regular grill will go.... cook lightly on each side until they start to turn brown in spots.

Lay a clean bath towel near. As the lefse comes off the griddle, put them in a pile, and cover them with the top of the towel, to steam them.

Clean excess flour off the pan just with a dry cloth, between every few.

After they cool, they freeze wonderfully....

You just have to try it one time, as it sounds complicated but it really isn't.   After the first couple, you see how thin, and how brown, and all the details... they are easy!!!!  If the dough is chilled... and you keep the flour shaker handy, it is very easy and you get into a rhythm.   They are soooooo good they are worth it!

Hope you try it with just the equipment you have on hand.   Remember that a badly made first lefse still tastes just as delicious rolled up with butter and sugar in it, as your Norwegian grandmother's perfect ones did.

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