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1
In a medium saucepan, cook the potatoes in water till tender but not mushy, about 20 minutes. Drain.
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2
Press the potatoes through a potato ricer or grater.
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3
In a large bowl combine the potatoes and the margarine.
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4
cool to room temperature add the sugar and salt.
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5
mix thoroughly with your hands or a wooden spoon.
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6
stir in one cup of flour, then add the remaining flour to make a stiff dough.
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7
knead for 4 minutes. Pat dough into a ball.
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8
preheat griddle to 400 degrees.
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9
divide the ball of dough into 4 portions, then divide each portion into 4 equal pieces, for a total of 16.
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10
on a lightly floured surface, roll one piece of dough at a time to a paper thin 10 or 11 inch circle.
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11
fold the dough onto a spoon handle (or lefse stick, if you have one), carry to the griddle and unroll.
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12
bake each piece on the griddle for 1-2 minutes each side, or till the lefse bubbles and brown spots appear. turn over and repeat.
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13
lefse will look dry, but will be flexible, not crisp.
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14
fold in half and then in half again. cool between cloths and store in plastic bags.
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15
to serve, unfold and spread with butter, or sprinkle with brown or white sugar.
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16
roll up to eat.
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17
to freeze, wrap airtight and store in freezer - thaw in wrapper.
