Rice POTATOES while hot. Add CREAM, melted BUTTER, SALT, and SUGAR. Cool to room temperature. Refrig overnight Add 1 C.* Flour to 1/2 the Potato mixture Knead together well. After rolling/baking 1st half, Do the same to the saved 2nd half Add 1* Cup of the FLOUR to it Use remaining* FLOUR for rolling lefse. Dont use too much FLOUR for rolling. Roll mixture into thin pieces Bake on Lefse Grill **I think the "sugar" in the recipe is what makes it successful. I seems to be the one ingredient that isnt found in a hundred other similar lefse recipes. It rolls like a dream... As you know it isnt easy to roll up "mashed potatoes" without having them fall apart! I taught Lefse Making for years, but my very favorite of all was this one: [Bev] From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : (Bev in Montana)
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|Serving Size: 1 Serving (1260g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 207 (18%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 81.5mg||25 %|
|Sodium 82.6mg||3 %|
|Potassium 5048.6mg||133 %|
|Total Carbohydrate 218.5g||64 %|
|Dietary Fiber 15.6g||62 %|
|Sugars, other 202.9g|
|Protein 26.9g||38 %|
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Calories per serving: 1153
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