How to Make Perfect Lefse

Wash and peel 5 pounds of potatoes.

Cut larger potatoes into 1-inch slices.

Boil water in a pot, then add the potatoes without submerging them in water.

Add 2 tablespoons of salt to the boiling water, ensuring it covers the tops of the potatoes.

Boil the potatoes for approximately 30 minutes.

Check the potatoes with a fork; they should be tender and easily pierced.

Rice the boiled potatoes into a bowl.

Add 1/2 cup of butter to the riced potatoes and mix well.

Measure out 7 cups of flour and set aside.

Add whole milk to the potato mixture, but do not add flour until ready to roll.

Refrigerate the potato mixture to cool it down before adding flour.

Incorporate the flour into the potato mixture gently, avoiding overmixing.

Use a scoop (about a half-quarter cup) to portion out the dough.

Roll each portion into a small round circle, starting with a flat shape.

Use a rolling pin to roll out the dough into thin circles, flipping as needed to prevent sticking.

Cook the rolled dough on a hot surface, maintaining a temperature of around 500 degrees Fahrenheit.

Equipment Needed

Dietary

Allergens