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Many Scandinavians settled in Norht Dakota. They brought lefse with them.
- Boil potato and drain. Mash with butter, cream and salt. Let cool down to room temperature and then chill in the fridge.
- Add the flour once the dough is chilled. The dough should be soft and not sticky. Form dough into a roll. Chill once more in the fridge. This will make it easier to cut.
- Heat an electric lefse griddle.
- Divide dough into 7-8 pieces. Roll each one to about the size of a 10 inch round on a floured surface. You may need to add more flour if potato mix is too damp.
- Bake on the griddle until lefse forms golden bubbles, turn and cook over on the other side. It should take about 3 minutes on each side.
- Eat warm or cool on a cloth. Store remaining lefse in an airtight container.
You can make mashed potato out of instant potato flakes. Mix boiling water, evaporated milk, butter, salt, and potato flakes in a bowl.