Special equipment:
Potato ricer
Lefse rolling pin (a regular rolling pin will work)
Flour shaker
Lefse stick
Lefse grill
Potato Mixture:
7 cups cooked riced potatoes
1/3 cup softened butter
1 scant tablespoon salt
Lefse Mixture:
6 cups potato mixture
2 cups flour
Peel and cook potatoes. Drain very well (shake pan over low heat). Mash, then rice, getting rid of small lumps and strings inside ricer. Measure 7 cups cooked riced potatoes, 1/3 cup butter, and 1 scant tablespoon salt. Mix with electric mixer (requires a powerful one like a Kitchen Aid) or with hands. Cover and chill in refrigerator overnight.
Lefse mixture: Mix 6 cups potato mix and 2 cups flour with electric mixer until flour is barely mixed in. Measure 1/3 cup amounts; form into patties, not too many at a time. Put on floured towel on a cookie sheet until rolled. Refrigerate rest of mixture.
Rolling:
Baking:
Have lefse grill heated to 450°. Slide lefse stick halfway under rolled lefse and lift it to the grill. Bake just until there are light brown spots on under side, turn over and finish baking — doesn’t take long. DO NOT OVERBAKE!
Cooling:
Stack baked lefse on 1/2 of a towel and cover with other half of towel or with another towel. Continue to stack one on top of another till there are about 12. This allows them to steam through and keeps edges from getting dry. Turn stack to steam top few lefse; start another stack. After the first stack has steamed awhile, fold each lefse in quarters and lay out to cool on a towel. When cool, stack 6 to 8 on top of each other and put into plastic bags (zip lock are good). Store in freezer.