6 cups Riced potatoes
4 Tbsp. melted (cooled) butter or margarine.
4 Tbsp half&half.
2 tsp. salt
3 cups flour.
Boil potatoes (unsalted) and then rice
Add margarine or butter, cream and salt.
Allow to cool and add measured flour.
Knead in flour.
Make into 16 or 17 egg sized balls and chill well (Do not freeze !)
Roll out real thin with a stocking covered rolling pin on a lightly
floured pastry cloth while cold.
Bake on a hot greased griddle until bubbles form on top. Turn and brown
on other side. When done it should be moist and pliable after it is
Yields 16 to 17 Lefse.
Source: Jean Patten
25th Anniversary Cookbook - 1963-1998
Chippewa Valley Antique Engine & Model Club.