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Lefse




Source of Recipe


North Dakota University


List of Ingredients




4 C hot mashed potatoes
1 C butter
1 T sugar
1 1/2 tsp salt
1 1/4 C milk
1 1/4-1 1/2 C flour


Recipe



Mix ingredients together, except the flour, and cool for awhile. Add flour , using just enough flour to make a soft but not quite sticky dough. Balls should be 1/4-1/3 cup measures (too much flour will make them stiff, they should be pliable).

Proceed with making the dough into balls. Roll out into about 10 inch, thin rounds,

Bake on the griddle until browned spots appear all over. Place in several layers of toweling, about 5 to a layer, while rolling out and baking remainder of dough. Eat fresh, or these can then be refrigerated or frozen for later use if desired. ( for storage fold the lefse into quarters and pack into plastic baggies.)