Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

From Bernard Clayton's Cooking Across America. This recipe comes from an Iowa cook with Norwegian ancestry.

Directions

  1. In a medium saucepan, cook the potatoes in water till tender but not mushy, about 20 minutes. Drain.
  2. Press the potatoes through a potato ricer or grater.
  3. In a large bowl combine the potatoes and the margarine.
  4. cool to room temperature add the sugar and salt.
  5. mix thoroughly with your hands or a wooden spoon.
  6. stir in one cup of flour, then add the remaining flour to make a stiff dough.
  7. knead for 4 minutes. Pat dough into a ball.
  8. preheat griddle to 400 degrees.
  9. divide the ball of dough into 4 portions, then divide each portion into 4 equal pieces, for a total of 16.
  10. on a lightly floured surface, roll one piece of dough at a time to a paper thin 10 or 11 inch circle.
  11. fold the dough onto a spoon handle (or lefse stick, if you have one), carry to the griddle and unroll.
  12. bake each piece on the griddle for 1-2 minutes each side, or till the lefse bubbles and brown spots appear. turn over and repeat.
  13. lefse will look dry, but will be flexible, not crisp.
  14. fold in half and then in half again. cool between cloths and store in plastic bags.
  15. to serve, unfold and spread with butter, or sprinkle with brown or white sugar.
  16. roll up to eat.
  17. to freeze, wrap airtight and store in freezer - thaw in wrapper.