• 5 cups riced potatoes
  • 1 Tbsp salt (popcorn)
  • 1/3 cup cream
  • 3 Tbsp butter/shortening (melted)
  • 2 cups flour

Cook potatoes (Yukon Gold / Russet-homegrown) with skins on; peel as soon as can be handled, rice and measure. Mix with cream, salt and butter. Cool for 2 to 3 hours – then add flour.

Roll out and fry on lefse grill, cool on cloth. Age overnight in cool place.

Note: lt is sacrilegious to put any foreign object on Lefse other than butter, roll up and eat………