| 1 |
Boil the potatoes until tender. Drain them well, return them to the pot, and stir over low heat, a few minutes, to dry the potatoes, being careful not to brown them. |
| 2 |
Mash the potatoes, using a potato ricer, in a heavy-duty electric mixer bowl. Add the remaining ingredients, except for the flour for rolling and dusting, and mix well. Blend together to form a nonsticky dough. Knead and form into a smooth log. Divide it in 24 pieces. When you are ready to prepare the lefse, roll each into an 8-inch to 10-inch circle. Turn the lefse as you roll it and keep it well coated with flour to prevent sticking. The dough is soft, but try to use as little flour as possible. |
| 3 |
Preheat an electric griddle or frying pan to 375 F, or use a griddle or frying pan over medium heat. Lightly grease it with oil. |
| 4 |
Shake excess flour off each circle of lefse and place it in the pan. It will start to bubble; cook until the bubbles are lightly browned, about 1-1/2 minutes. Wash a spatula, turn and cook the other side. Stack the lefse on a wire rack as they are cooked, or wrap them in foil and keep warm in 200 F oven. |
| 5 |
They can be frozen and quickly reheated in the frying pan or on the griddle. |
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