Laft Hus Recipe for Making Lefse

36 cups water

1/2 lb margarine

2 cans (385 mL size) evaporated milk

3/4 cup sugar

1/4 - 1/3 cup salt

1 bag (2.5 kg) McCain instant mashed potatoes

Mix first 5 ingredients together and bring to a boil. Then slowly add instant mashed potatoes while mixing with the mixing attachment on a drill. When well mixed, spread out on large trays or cookie sheets to cool. When completely cool, put two margarine or cottage cheese containers (500 mL size) in each plastic bag. Leave these in a cool place until morning.

For lefse, with electric mixer, mix one margarine container of flour in with each bag (consisting of 2 margarine containers) of potatoes. Mix well and then form into roll. Cut roll in half and halves again and then quarters, so you end up with 16 balls. Let balls set for about 15 - 30 minutes before rolling out as thin as possible with your well-floured rolling pin (preferably a grooved lefse rolling pin with a rolling pin cover on it) on your well-floured circle pastry canvas board (14" in diameter). Your lefse circle should end up 12 - 14 inches in diameter. Using your lefse stick, place on medium to hot lefse griddle. If bubbles start to form, flatten with lefse stick. After turning the lefse until both sides are flecked with brown, place between dampened terry towels to steam.

MAKE SURE THE CONTROLS ON YOUR LEFSE GRIDDLE ARE CHANGED AFTER 1 HOUR OR THEY WILL BURN OUT. If you don't have extra controls, then turn your lefse griddle off for a while. After lefse has steamed for a couple hourse, then spread them out on your clean tablecloth to cool. Make sure they are completely cool before packaging or they will go sour.