Instant Potato Lefse

READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place dry ingredients into 3 quart bowl.
  • In a saucepan, bring to boil water, milk, Half & Half, and margarine.
  • Stir liquid into bowl of potato mixture until smooth.
  • Refrigerate overnight.
  • Lefse dough:
  • Work together with hands until flour has been absorbed. If sticky, add more flour. Place about 1 cup of dough on floured board and roll as thin as possible.
  • Cut with 4-inch cookie cutter or 1 pound coffee can.
  • Bake on hot griddle until light brown blisters appear; turn to complete baking. (Electric skillet or pancake griddle set at 400 degrees F.).
  • Repeat process until all of potato mixture is used. Yield: 100 (3-inch) pieces.
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