You start with potatoes and a ricer like this. The recipe calls for 5 cups of peeled, cooked and riced potatoes. I never measure. I just used a container of potatoes from the farmer's market. Plus...
1/2 cup half and half
1/2 cup butter
4 tsp sugar
1 tsp salt
2 cups all purpose flour
While the potatoes are still hot, stir in the milk, butter, sugar and salt. P.S. I used cooled potatoes and melted butter last time and it turned out fine. But if you use hot potatoes, cool the mixture before making lefse.
You will need these tools as well. I cover the rolling pin with a clean nylon. (It's just what you are supposed to do :)
Now split the potato mixture in 1/2 and add 1 cup of flour to each with a pastry cutter.
Roll each batch into balls. I make mine smaller because my griddle isn't that large.
You'll need time, patience and lots of extra flour for rolling. Use a lefse stick or long spatula to gently lift and transfer the lefse to the griddle. Rerolling seems to work fine. And if it breaks slightly just push and mold the dough back together with your fingers. It will be fine. And it still tastes good if it doesn't roll as thin as you would like it to.
P.S. I had the T.V. on in the other room when I started making my lefse. By the time I was completely covered in flour with sticky lefse hands a horrible and ANNOYING cartoon came on. So don't forget the soothing music instead! I don't know how I managed to take photos of all this actually. But having a damp cloth to wipe your hands on isn't a bad idea.
Cook briefly on each side. Till it browns a little and bubbles slightly.
Transfer to a sheet to cool. Look at all that delicious lefse! It is so darn good. Like a tortilla on steroids. I always reheat my lefse on a pan or in the microwave and serve it with lots of butter. You can make sandwich rolls and meatball wraps topped with gravy. My husband likes it with cinnamon and sugar. And you don't have to be a Norwegian (like me) to make it.