Lefse-making is an art without shortcut. Some use potato flakes, but "real" lefse begins with boiled potatoes that have been riced, not just mashed, then cooled overnight in the refrigerator (or in a bowl on a Minnesotan's back porch in winter). A recipe isn't enough, as any true lefse maker will tell you; the exact blending  of ingredients is entirely dependent upon the moisture content of the potatoes.   The dough must be kept cold until it hits the well-floured pastry cloth or it will stick to the rolling pin. Rolled paper thin with as little flour as possible, "real" lefse is not a cross between pancakes and potato jerky, nor is it the Norse equivalent of a tortilla. The genuine article is perfectly round, a delicate and translucent potato doily. The grill must be hot or the edges will dry out.  The lefse must cool between dishtowels (not terry cloth) and be stored air-tight to keep its freshness. All of this, just to savor a lefse round swathed in butter and sprinkled with sugar. But....if it melts in your mouth, That's Lefse!!

A Recipe        7 cups Riced Potatoes        1/2 cup of Melted Butter            1 Tb Powdered Sugar        1 Tsp Salt                         1/4 cup Heavy Cream                    Mix while potatoes are hot.     Cool Overnight.   Add 2 cups Flour.   Each round is approx. 1/3 cup.    Use 500 degree grill.

Lefse Links What is Lefse?? National Lefse Cook-Off Bernice Hole's Lefse House of Jacob (lefse supplies) The Lefse Song Other Norse Goodies