Here are three of a wide variety of lefse recipes.

RECIPE 1:
1 qt. whole milk
1 scant tsp. salt
2 tbsp. butter

Combine and scald to 175 degrees. Add 4 cups potato flakes. Chill. Add 1 1/2 to 2 cups flour. Makes 20 medium.

RECIPE 2:
2 lbs. (4 c.) cooked, riced potatoes
1/2 tsp. salt
1 tsp. sugar
1/4 c. cream
1/4 c. butter
2 to 2 1/2 c. flour to 2 lbs. potato mixture

Makes 12-14 medium.

RECIPE 3:
10 lbs. potatoes, cooked with jackets on and then riced or mashed
1 pt. whipping cream
1/2 c. butter
Salt to taste
5 c. flour

In Recipes 2 and 3, add the salt, sugar, cream and butter to the hot riced potatoes and mix well. Chill.

In all 3 recipes, add the flour to the cold potato mixture and knead until smooth. Divide into small portions. Flour board or cloth lightly. Roll with corrugated rolling pin, keeping the dough round and turning often. Use pointed stick of some kind to transfer from board to a grill at 400 degrees. Brown lightly, turn and brown other side. When baked, place between cloths and allow to cool. Freezes well.