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Lefse

2 1/2 lbs. russet potatoes, peeled and cut in half
2 T. butter (soft)
1/4 cup milk
1 t. salt
2 cup all-purpose flour

Boil potatoes until tender, drain well, return to pan and stir over
low heat to dry . Mash with ricer into large mixer bowl. Add butter,
salt, milk and flour and mix well to form non-sticky dough. Knead
and form into log. Divide in 24 pieces. Roll each piece in an 8
to 10" circle. Turn dough as you roll and flip them, keeping
well-coated with flour to prevent sticking, (try to use as little
flour as possible). Shake excess flour off and cook on a 375 griddle,
lightly greased with oil. Cook 1 1/2 min per side, or until it
bubbles are browned.

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