Norwegian-American Lefse

1. 1

   Night Before:

2. 2

   Peel, salt and boil potatoes until done.

3. 3

   Drain and mash well.

4. 4

   Add butter, Crisco, sugar, salt and lard; whip up until smooth.

5. 5

   Spread on 2 cookie sheets to cool.

6. 6

   Put in large bowl and store, uncovered, overnight at room temperature.

7. 7

   Mix 4 cups cooled mashed potato mixture with 1 1/4 cups flour or less in a bowl.

8. 8

   Spread flour on your tabletop; knead the potatoes until the flour has been used to make a soft dough.

9. 9

   Roll dough into a large roll; cut in half.

10. 10

    Place 1/2 in a covered Tupperware bowl. Cut the other half into small pieces, about 1/2 cup size.

* Per serving · 4 servings · Values may vary.

No additional tips available.