Norwegianw Lefse

OK, you asked for it. Here is the original recipe of Jim and Mary Ruth Soberg, widely-acknowledged "lefse masters" of Douglass County, Minnesota. It requires some special equipment and a lot of practice to get right.

Norwegianw Lefse

Cook 6 quarts of potatoes, half red and half white (russet) with the skins on. When done, peel and rice while they are still warm.

Add: 2 sticks of butter (melted)
1/2 cup half and half (or cream)
1 heaping T salt

Mash and chill thoroughly. THOROUGHLY, as in overnight.

When ready to roll out, mix in 1 cup of flour to 4 cups of mashed potato mixture. Because moisture level varies in potatoes, a good rule of thumb is to adjust the flour until the mixture coats your fingers.

KEEP THE MIXED DOUGH COLD. This is essential, as the dough is sticky. Take one dough blob at a time out of the refrigerator (about 2" diameter). Use a stockinette covered rolling pin with a lot of flour, roll out onto a cloth-covered board. Again, lots of flour. You need to roll these out very thin, so thin you can see through them. At that point, they want to stick to the board. It takes a lot of practice to get this right.

Then bake on a 450 degree flat iron (also known as a "lefse grill" -- you have one of those, right???) until pale golden brown, flip and repeat. Don't overcook or they will get stiff.

Store in a airtight bag, stacked. Separate with cloth or paper towel every few layers to minimize sticking together.

To serve: coat one side with well-softened butter. Sprinkle with brown sugar to taste. Roll tightly. Enjoy.