Directions:

1. Peel potatoes and cover them with water in a large pot.

   Bring to a boil and cook until soft. Drain the water off the potatoes.

   Press the cooked potatoes through a potato ricer or use a potato masher to make them really fine.

   Any potato lumps left after mashing should be set aside. Add the rest of the ingredients (except the flour) and mash and combine well.

2. Place the mashed potatoes in a large bowl and cover them tightly and place in the refrigerator overnight or for several hours. Don't skip this step!

3. Once the potatoes are nice and cool, divide them into four portions. Take one portion and knead in 1 C of flour until it's the consistency of pie crust. If the potatoes are sticking to your hands, add a little bit of additional flour but don't add so much that it becomes dry. The less you handle the cold potatoes, the better.

4. Keep the remaining dough portions in the fridge until you are ready for them.

5. Divide the potato dough (from one portion) into 16 equal parts and make them into smooth dough balls. If you find any potato pieces that didn't mash up, set them aside.

   

6. Heat lefsa griddle to 500 degrees.

7. Take 1 dough ball and place it on a well-floured, covered pastry board.

8. Sprinkle enough flour on top of the ball of dough to keep it from sticking to the rolling pin.

9. Roll out the delicate dough with a corrugated rolling pin covered with a pastry sleeve. Keep adding a little flour to prevent the dough from sticking to your pastry board and your pastry sleeve on the rolling pin.

10. Roll a couple times away and back and then switch and roll left and right until your lefse is about 8 inches across. It will be quite thin. Check often to make sure it isn't sticking to your pastry board. Pay special attention is you see any wet spots in your flour as this area will start to stick to your lefse. Keep adding flour to your board.

    

11. Carefully slide a lefse turning stick under the lefse to loosen it from the board. The lefse will be very fragile so handle it with extreme care. Carefully dust off excess flour and transfer the lefse to the hot griddle.

    

12. Allow the lefse to cook on the first side for a couple of minutes. It may puff up a bit. Check the bottom side for little light brown spots and then carefully turn the lefse over with your turning stick.

    

13. When both sides are cooked and have little golden brown spots, use the turning stick to lift the lefse off the griddle.

14. Place hot lefse on a dishtowel covered wire cooling rack and cook the next lefse.

15. When you are finished cooking your lefse, slather them with butter and sprinkle with granulated sugar and roll up to eat. You can slice them or eat the whole roll if no one is looking!

    

16. Lefse can be stored in the fridge once they are cool. Spread them out to cool before stacking for the fridge or they will get really moist.

17. Cover and refrigerate. If you aren't going to eat them all in a few days, freeze them in an airtight container or bag for a month or two.