The quickest and best way to make lefse is to let somebody else do it. Just watch. That's all you have to do and it comes out perfectly every time. So, get out your turning sticks, some white towels and your measuring scoop and let's get started.
Be sure to get the correct potatoes. These are the best. Don't substitute.
These are what they look like whole. Cut them up and boil them. Then let them cool off.
When they are cooled down, put the potatoes through the ricer. Squeeze hard. Looks like spaghetti.
Stir everything until the potatoes are smooth and creamy. Refrigerate several hours or overnight.
Later (or the next day) roll out the potato dough on a flour dusted cloth using a lefse rolling pin. Cook gently (and quickly) on a dry lefse grill. Use the turners to flip the lefse. Layer the cooked sheets of lefse individually between the white towels to keep them from drying out. When you are ready to eat, spread each sheet of lefse with you favorite topping, roll into log shapes and enjoy. My topping of choice is butter and cinnamon sugar. They taste especially good after an exhausting day of watching someone else make the delicious lefse. Skol!
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