Submitted by Cindy Nelson

“This was adapted from Hall’s Potato Harvest Cookbook. The Hall family are potato farmers from Jim’s hometown in North Dakota’s Red River Valley. We used it for the lutefisk dinner in 2002.”
5 cups water
2 cups milk
1/2 cup butter
3/4 cup margarine
scant 3 tablespoons sugar
scant 2 tablespoons salt
1/2 cup heavy cream
6 oz evaporated milk (1/2 can)
1 pound (box) Hungry Jack Potato Flakes
3 cups flour, divided
1. In a large cooking kettle, mix 2-1/2 cups of the water and 1 cup of the milk with the butter, margarine, sugar, and salt. Bring just to a boil, then remove kettle from heat.
2. Stir in the cream, evaporated milk, remaining water, and remaining milk.
3. Pour potato flakes into a very large bowl and pour milk mixture over the flakes. Stir well.
4. Let mixture cool completely for several hours in the refrigerator or overnight, if desired.

To make the lefse:
1. Mix 4 cups of the cooled potato mixture with 1 cup flour. Knead lightly to form a smooth dough. (To keep the rest of the potato mixture from getting sticky, keep it refrigerated while you bake the first batch.)
2. Form a roll about a foot long and 2-1/2 inches in diameter on a heavily floured pastry cloth. Cut the roll into about 12 pieces. (You should be able to make about 3 total rolls from this recipe.)
3. Preheat the lefse griddle to 450º. With a cloth-covered rolling pin, roll out each piece into a thin circle, about 10-12 inches in diameter (use flour as needed to keep from sticking!). Using a lefse stick, transfer the dough onto the griddle.
4. Fry each lefse until it bubbles up-about 13 seconds on each side.
5. Cool lefse between layers of dish towels.
6. Repeat steps 1-5 for remaining mixture.

Makes about 36 pieces of lefse.
This lefse is easy to roll out, but can be delicate to handle. It also freezes well-simply fold in fourths and wrap 6 cooled lefse together in plastic wrap. Place in a plastic freezer bag.