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1
Peel and cook potatoes until well done.
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2
Then, mash cooked potatoes while still hot, and add lard, butter, salt, and cream.
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3
Mix ingredients together until smooth.
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4
After potato mix has cooled down, add flour and mix with hands (if dough feels too soft, add flour or if dough feels too hard add cream.)
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5
Form dough into a long roll or a round ball about the size of a tennis ball.
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6
Place into the refrigerator.
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7
Heat griddle to 450 degrees F or more.
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8
Remove dough from refrigerator, and roll onto well-floured cutting board until thin.
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9
Use a lefse stick or a long spatula to move the dough to the griddle.
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10
Watch closely, and when the sheet is bubbly all over, flip over and cook the other side.
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11
You may turn more then once to get the correct browning.
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12
Place the cooked lefse on a cloth and cover with another cloth.
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13
Add lefse in stacks of 6 and turn over after 6th one has been placed on top.
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14
When finished let cool before packaging.
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15
Serve with brown or regular sugar or butter.
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16
Add a thin slice of meat instead of sugar or butter for something different.
