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1
Place the unpeeled potatoes in cold water and bring to a boil.
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2
When potatoes are almost soft, drain water and allow potatoes to cool.
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3
Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard.
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4
Peel and mash the potatoes.
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5
Measure out 4 cups; set aside and allow to cool.
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6
Preheat your cast iron or electric skillet to a medium setting.
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7
Stir the butter and sugar into 4 cups mashed potatoes.
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8
Add about one cup of flour and mix it into the potatoes.
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9
The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
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10
Flour your pastry board and rolling pin.
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11
Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle.
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12
It should be as thin as a crepe, and will tear easily unless you are very careful.
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13
Heat a skillet or frying pan over medium-high heat.
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14
Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side.
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15
Roll up and serve with the filling of your choice.
