2 lb Potatoes
1/4 c Butter
1/4 c Milk
1 1/2 ts Salt
1 ts Sugar
1/4 ts MSG
1/8 ts Black pepper
2 1/2 c Sifted all-purpose flour
1. Wash, peel and cook the potatoes. Cut in halves and boil. Drain the
cooked potatoes. Dry the potatoes by shaking the pan over low heat. Mash or
rice the potatoes thoroughly. 2. Whip into the potatoes the butter and
milk, and a mixture of the salt, sugar, MSG and black pepper. 3. Whip the
potatoes until light and fluffy. Cool the potatoes and then chill in the
refrigerator. 4. Set a heavy skillet or griddle over low heat to warm. Do
not grease the skillet or griddle. 5. Remove the chilled potatoes from the
refrigerator. Add about half of the flour and beat until smooth. Beat in
enough of the remaining flour to make a smooth dough, shape into a ball and
turn out onto a lightly floured surface. Roll into a round about 1/8 inch
thick. Cut into 6 inch “rounds. 6. Test the griddle by dropping on it a few
drops of cold water. If the drops dance around in little beads, temperature
is about right. Do not grease. 7. Place a lefse “round” on the griddle or
skillet and cook until browned. Turn and lightly brown on the other side.
Then, turning frequently, continue cooking until the Lefse are lightly
browned and dry. Remove and place on a clean, dry towel. Cool completely.
8. To serve … dust with powdered sugar, roll and enjoy.
From
Yields
30 Servings