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Lefse

4 C. potatoes, cooked and riced
2 T. butter
1 t. salt
a smitch of sugar
1 1/2 C. flour to start and then add more until dough isn’t too sticky
Knead dough and then take 1/3 C. of dough and form into a balls. Let set about 5 minutes.

Flour rolling pin and pastry cloth very well and roll thin.

Put cooked lefse in a pile and cover with a towel to keep from drying out.

Grill should be at 450-500 degrees.

It’s best to make the potatoes the night before and leave on the counter with a towel over the top. You want the potatoes to lose some moisture. You can refrigerate and bring to room temperature as an alternate method.

I’ve been told to use older potatoes for better results.

5 lbs. of potatoes makes 2 1/2 batches or about 32 rounds of lefse.

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