Potato Lefse I

Submitted by Irene Hauner


1/2 cup cream

1/3 cup shortening

4 cups riced potatoes, cold

2 to 2 1/2 cups all-purpose flour

1 tablespoon sugar

Salt, to taste (1/2 to 1 teaspoon)

Softened butter, for serving

Sugar, for serving


Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.

Using a lefse turner (a long thin stick) to lift the rolled lefse dough, bake on top of a lefse or pancake griddle that is pre-heated to 425ºF. Cook until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up. Cut into one-fourths for serving.