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Potato Lefse


1 - 1 1/2 lbs. (approx. 3 cups) of white-skinned potatoes
1/4 cup cooking oil
1 tablespoon sugar
1 teaspoon salt
1 cup flour
Extra flour for rolling: approx. 1 cup


Peel potatoes, removing any eyes. Cut into evenly-sized pieces. Cook in water until tender. Drain well. Rice or mash until smooth. Measure 3 cups of potatoes. Stir in oil, sugar, and salt. Leave uncovered until cool. Chill thoroughly in refrigerator.

Just before frying, stir in one cup flour. (If added sooner, potato lefse dough will be hard to roll.) Using a small amount of dough (1/4 cup makes 1 large lefse), roll it onto a pastry cloth or board using a cloth-covered rolling pin. Flour the pastry cloth or board and covered rolling pin well.

Fry on an ungreased lefse grill or electric griddle heated to 500F until small bumps appear and it has light brown spots. If using an electric frying pan, use the highest setting. Turn the lefse. When second side is lightly browned, place between folds of a towel to cool. When cooled, wrap the lefse tightly and store in a refrigerator (or freezer, if it is to be kept a long time).

Makes 15 rounds of 10" lefse.

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