Cook, peel, and rice 10 lbs of potatoes.
Add salt.
Add sugar
Add the butter
Mash with fingers
Keep on mashing until the butter is incorporated.
Add enough flour until it forms a ball and is just a little sticky and nice and smooth
not like that- too sticky
yes, like that
Careful it gets messy
Roll out as thin a possible with a rolling pin with ridges in it. Then roll up with a Lefse stick.
Unroll on an un-greased griddle set to about 400 degrease.
Cook until golden brown underneath then flip and repeat.
When you're done cooking, fold in half and again to make a triangle. Then put under towels to keep worm.
Wipe of pan and repeat
Spread some butter on one and add sugar or just add jelly.10 Lbs russet potatoes
10 cups flour
5 tsp salt
5 tsp sugar
8 tbsp butter
Some interesting facts are:
The rolling pin has grooves in it, to hold flour for so the dough does not stick. It also works out air pockets.
Lefse sticks are for easy carrying and flipping the Lefse.
Some history of Lefse: Lefse originated in Norway as a flat bread. It has many different verities like sweet, plain, thick, thin, and being made with or with-out potatoes. In Norway Lefse is also called Lompe.
