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1
Wearing surgical gloves, steam red and white potatoes with skin still on them, until tender.
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2
Remove from steamer and cool.
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3
After steamed potatoes cool down, remove the skins and mash really well.
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4
Rinse 5 cups of the potatoes and mix with dried potatoes, flour, salt, powdered sugar, butter, and margarine with a pastry blender and knead well.
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5
Preheat an electric, teflon-coated griddle to 500 degrees F. You can also use a large, nonstick pan heated over high heat.
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6
Shape dough into golf ball size balls and roll in flour.
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7
Cover, and refrigerate for 3 hours, or overnight.
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8
Remove balls and slam on well-floured board.
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9
Use a notched rolling pin with a cloth cover to flatten and shape balls into very thin circles.
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10
The thinner you roll the circles out, the better.
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11
Use fresh flour on both cutting board and rolling pin after each ball has been flattened.
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12
Cook flattened balls on the griddle for 8 to 10 seconds on each side.
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13
Brush excess flour from lefse after baking and lay between 2 layers of dishtowels.
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14
Brush remaining flour off of grill each time.
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15
Package in zip lock bags and freeze or refrigerate immediately.
