Ingredients – Makes 12 Lefse Rounds
6 cups riced or mashed russet potatoes
1 tsp. salt
3 Tbsp margarine or butter
1 Tbsp sugar
2 Tbsp heavy cream or evaporated milk
1 ½ cups all-purpose flour
Combine all ingredients except flour; refrigerate until thoroughly chilled.
Add flour; mix well.
Heat lefse or other griddle to 400 degrees. Form dough into long roll and cut into 12 sections. Form each section into a small ball.
Roll out very thin with cloth-covered lefse or regular rolling pin on cloth-covered lefse board or other surface. Dust board with flour when turning lefse dough.
Bake on ungreased griddle until brown spots appear. Turn and bake other side.
Stack lefse between 2 towels to cool. Store in refrigerator in plastic bags. Can be frozen.