Our Norwegian tradition is to make lefse which we describe to newbies as a flour tortilla, except that it is made with “potatoes”, butter and flour. I’ve put together a tutorial for those family friends and California Cousins who want to try making lefse. (Just a brief change from quilting.)
1. Start by boiling a dozen or so large potatoes until they are soft enough to mash. I cut them into quarters or eighths so they cook more quickly. Mash them with 16 T of margarine and 2 T butter, along with 1 and 3/4 cup of evaporated milk. If they are not of a sticky gooey consistency, add a few instant potato flakes to thicken the mixture. You want it a bit thicker than you would for just mashed potatoes.
2. Then, rice the potatoes to remove any lumps. We use a ricer (see picture), but perhaps a food processor would also work.
3. Mix 3 cups of riced potatoes with 1 tsp salt, 1/2 tsp baking powder, 2 T sugar, and 1 and 1/2 cups of flour. Work with your hands until you form a loaf. Now you are ready to look at the pictures and follow the directions from that point. Repeat the recipe until you have used all of the potatoes. This usually makes enough for 3 loaves, but since the size of the potatoes may vary, it is difficult to predict. Enjoy!