Lefse (Flat Potato Bread)
Peel and boil the potatoes (Idahos are best). Do not overcook. Mash or rice the potatoes and add the salt, butter and milk while still hot. Let cool and add enough flour so that it is easy to roll out. Use a well-floured board or pastry cloth and roll out a large spoonful of the dough as thin as possible (much thinner than pie crust).
Cut in 6- to 8-inch circle (a sharp-edged pan
cover can be used as you would a cookie cutter). Bake on an
ungreased griddle on top of stove, moderately warm, until lightly
browned on both sides. (A pancake turner flips them easily and
several can be baking at the same time.
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