Potatoes are the base for this bread that is rolled thin and baked on a grill. usually served on Christmas Eve with dried cod fish called lutefisk (found in most supermarkets during the winter months).

8 lbs. of russet potatoes, cooked and riced
1/2 c. Half and Half
2 sticks butter
1 tbsp. salt
6 c. flour

Cook potatoes and rice. Add butter, Half and Half and salt. Cover with plastic wrap and cool in refrigerator for several hours. Mix 1/4 potato mixture with 1/4 flour and make into small balls. Roll to paper thin on canvas-like cloth (lefsa board if you own one) dusted with flour.

The secret of making thin lefsa is using a covered rolling pin. Transfer lefsa to hot griddle ( a thin long bladed knife or lefsa stick is needed for this). Bake a minute or two, then turn over when bubbles and brown spots appear.

Cool between towels and store in plastic bags. Makes about 5 dozen. For first-timers - cut recipe in half. "Velkommen til boards" (welcome to the table).