| | Directions | | Mix the potatoes, salt, and butter. Let stand for 4 hrs or more at room temperature. After 4 hrs add the flour and powdered sugar. Heat Lefse griddle to approximately 400°. Don't let it get too hot. Using 1/3 cup of potato mixture, roll out lefse with lefse rolling pin on to the lefse board. When rolled out to a thin layer, place each "round" on to the heated griddle one at a time. As it starts to bubble(creating brown spots), flip. When second side is cooked with small brown spots, remove from griddle and layer between a flour sack towel placed between 2 folded bath towels. This allows the lefse to cool slowly without drying out. For this recipe, you'll need a lefse griddle, board , rolling pin and flat sticks. These can be found in specialty shops catering to Norwegians! We also use Idaho potatoes....All the Norwegians up this way......say it's a MUST if you want good lefse. |
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| Ingredients | | - |  | 5 cups riced potatoes- works better if mashed before ricing-(pack down slightly for measuring) |
| - | | 1 teaspoon Salt |
| - | | 1 stick real butter(no substitutes)- melted |
| - | | 2 cups flour |
| - | | 3 tablespoons powdered sugar |
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