1. Beat mashed potatoes, shortening, milk and salt until no lumps remain. Cover and refrigerate until completely chilled, at least 4 hours. 2. Turn potato mixture onto floured surface; knead in flour. (Dough will be soft). Divide into 20 equal parts; shape each part into a ball. (for best results, work with 4 or 5 balls at a time; cover and refrigerate remaining balls until needed.). 3. Shape each ball into a flattened round on heavily floured board. Roll each round as thin as possible into 10 to 12 inch circle with floured stockinet covered rolling pin or lefse rolling pin. Lift dough occasionally with spatula to make sure it is not sticking, adding flour as needed. 4. Heat un-greased griddle or lefse baker to 400°F cook until blisters form and brown spots appear on bottom, about 1 minutes on each side. (Do not overcook. Lefse should be soft, not crisp.) Stack cooked lefse between two towels to prevent drying. Wrap in plastic wrap and refrigerate no longer than 3 days or freeze no longer than 1 month. Makes 20 lefse. 5. Betty Crocker’s New International Cookbook. 6. Web site to show how to do. 7. http://visualrecipes.com/recipe-details/recipe_id/113/Lefse/. ---------------------------------------------------------------------------
Nutrition
Ingredients
