Oh boy does Aunty Alfta love lefse! Lefse is kind of like a tortilla made with flour and potatoes. Lefse goes with just about anything. There is not many a day that goes by without Aunty Alfta cooking up a batch of lefse in the morning. Lefse goes great with soups, meat and more and you can eat it as a sweet breakfast treat as well. Enough of Aunty Alfta singing the praise of lefse, let's see what we need to fix this up.

Ingredients:
3 c. - mashed potatoes
1.5 c. - flour
1 t. – salt
1 T. – sugar
2 T. – milk
3 T. – butter or margarine

That does't look too bad does it? Well let me tell you, Aunty Alfta's first misadventure was when she first tried to make lefse. The first recipe she found gave 6 cups of mashed potatoes to that 1.5 cups of flour. Let me tell you, there is no way in the nine worlds you can get that to form a cohesive enough dough to roll out as thin as you need to for lefse. At least no way that Aunty Alfta can figure out!

So what you do is you put those taters and the salt, sugar, milk and butter in a bowl and mix them up real good, just like you were going to make mashed potatoes to eat. Then you take that and put it in the refrigerator long enough so that it is thoroughly chilled. Aunty Alfta usually just leaves it there over night then gets it out to fix the next morning. There's nothing like fresh sweet lefse rolls in the morning! mmmmmm....good!

Now once you have your taters good and chilled you take it and add the flour. Usually Aunty Alfta turns on the oven to get the frying pan heated up as soon as she pulls the taters out of the refrigerator. Put the pan on medium high heat. You can go lower on the heat but the lefse takes longer to cook then. Mix in the flour until you have a good consistent dough. Aunty Alfta finds she some times has to add a little more flour, sometimes up to 2 cups.

Next you take the dough and divide it into two balls. Roll each ball into a long roll and divide each roll into six pieces. Take each piece and roll it into a ball and you are ready to roll it out.

Aunty Alfta usually likes to use plenty of dusting flour to roll out the lefse. There is a special rolling pin called a “lefse pin” that you are supposed to use to roll these out with but Aunty Alfta doesn't have one and a regular rolling pin works just fine. Take a dough ball and press it flat some and then roll it flat just like you were rolling out some pizza dough. You'll want to roll that puppy out as thin as you can get it, just like you were making a crust for a thin crust pizza or for a pie crust. After that Aunty Alfta slaps it between her hands to get any of the excess dusting flour off.

Then take it too the pan. Put down a half teaspoon of butter (do this before cooking each lefse) and just slap that lefse down there and cook it until brown spots appear then turn it and cook the other side until brown spots appear it on it. Aunty Alfta has found that you can tell it's ready to turn when you see bumps appear in the lefse dough. Clarified butter is better because if you don't use it, half the butter will go up in steam every time you add it to the pan, which means you'll have to add more to make up.

That's all there is to it. You do that with each lefse and before you know it you have twelve fresh lefse's. If your kitchen is warm at all don't lay the lefse on top of each other without wax paper between or you'll never get them apart! Aunty Alfta found that out the hard way! You can also freeze lefse. They thaw out really easily. Try a fresh sweet lefse roll while you are cooking them, you'll love it!