Ingredients

• 1 to 1 1/2 lbs. (approx. 3 cups) of white-skinned potatoes
• 1/4 cup cooking oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup flour
• approx. 1 cup flour, plus extra for rolling

Minimum-required Tools

• large pot for cooking potatoes
• measuring cup and spoons
• mixing bowl and spoon
• single- or double-cut rolling pin and cloth cover
• dish towels or other linens to cool the lefse between
• lefse grill or electric griddle

Directions

1. Peel potatoes, remove any eyes, cut into evenly sized pieces. Cook in water until tender. Drain well. Rice or mash until lump free. Measure 3 cups of potatoes. Stir in oil, sugar, and salt. Leave uncovered until cool. Chill thoroughly.
2. Just before frying, stir in one cup flour; if added too soon, potato lefse dough will be spongy and too hard to roll. Using a small amount of dough (1/4 cup makes 1 large lefse), roll it onto a pastry cloth or board using a cloth-covered rolling pin. Flour the pastry cloth or board and covered rolling pin well.
3. Fry on an ungreased griddle heated to 500°F until small bumps appear and it has light brown spots. If using an electric frying pan, use the highest setting. Turn the lefse. When second side is lightly browned, place between folds of a towel to cool. When cooled, wrap the Norwegian lefse tightly and store in a refrigerator (or freezer, if it is to be kept a long time).

Makes 15 rounds of 10" Norwegian lefse.