Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Potatoes |
| ¼ cup | Butter |
| ¼ cup | Milk |
| 1½ teaspoon | Salt |
| 1 teaspoon | Sugar |
| ¼ teaspoon | MSG |
| ⅛ teaspoon | Black pepper |
| 2½ cup | Sifted all-purpose flour |
1. Wash, peel and cook the potatoes. Cut in halves and boil. Drain the cooked potatoes. Dry the potatoes by shaking the pan over low heat.
Mash or rice the potatoes thoroughly. 2. Whip into the potatoes the butter and milk, and a mixture of the salt, sugar, MSG and black pepper. 3. Whip the potatoes until light and fluffy. Cool the potatoes and then chill in the refrigerator. 4. Set a heavy skillet or griddle over low heat to warm. Do not grease the skillet or griddle. 5. Remove the chilled potatoes from the refrigerator. Add about half of the flour and beat until smooth. Beat in enough of the remaining flour to make a smooth dough, shape into a ball and turn out onto a lightly floured surface. Roll into a round about ⅛ inch thick. Cut into 6 inch "rounds. 6. Test the griddle by dropping on it a few drops of cold water. If the drops dance around in little beads, temperature is about right. Do not grease. 7. Place a lefse "round" on the griddle or skillet and cook until browned. Turn and lightly brown on the other side. Then, turning frequently, continue cooking until the Lefse are lightly browned and dry. Remove and place on a clean, dry towel. Cool completely. 8. To serve ... dust with powdered sugar, roll and enjoy.