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Lefse

2 pounds potatoes
1/4 cup butter
1/4 cup milk
1 1/2 tsp salt
1 tsp sugar
1/4 tsp MSG
1/8 tsp black pepper
2 1/2 cups sifted all-purpose flour

Wash, peel and cook potatoes. Cut in halves and boil. Drain cooked
potatoes. Dry potatoes by shaking pan over low heat. Mash or rice
the potatoes thoroughly. Whip butter and milk into potatoes, then
a mix of the salt, sugar, MSG and black pepper. Whip until light
and fluffy. Cool and then chill in the refrigerator. Set a heavy,
ungreased skillet or griddle over low heat to warm. Remove potatoes
from refrigerator. Add about half of the flour and beat until
smooth. Beat in enough of 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 " thick. Cut into 6" rounds.

When drops of water dance on griddle 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. To serve, dust with powdered sugar,
roll and enjoy.

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