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Lefse

2 pounds potatoes peeled
1 teaspoon salt
2 tablespoons butter
1 1/2 cups flour up to 2 cups

Peel and dice potatoes. Cook potatoes in water until tender but
not mushy; about 20 minutes. Drain and reserve potato water for
bread or soup. Rice potatoes or grate them. You should have about
3 1/3 cups riced potatoes. In a large bowl, combine potatoes, salt
and butter. cool to room temperature. Stir in 1 1/2 cups flour then
stir in enough remaining flour to make a stiff dough. divide into
4 portions. Divide each portion into 4 pieces. You should have 16
pieces total.

Preheat a griddle or electric skillet to 400 degrees F. On a lightly
floured board, roll 1 piece of dough at a time to paper-thin (10
to 11 inch circle). Use a grooved lefse rolling pin to get a
authentic grid-like texture. Bake dough circle on preheated griddle,
1 to 2 minutes on each side until browned in spots. Lefse will look
dry but will be flexible, not crisp. Fold in half, then in half
again. Stack on a piece of waxed paper as they are baked. Repeat
until all lefse are cooked.

To serve: Unfold and spread with butter. Some like to eat them with
cinnamon-sugar or jam.

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