Ingredients
5 pounds Russet Potatoes (also known as Idaho Potatoes)
2 tablespoon Sugar
2 teaspoon Salt
1/2 cup Wesson Oil
1/2 cup Buttermilk
4 cups Flour
Preparation
Peel, cut, and boil the potatoes (cut in 1/2 or 1/4 pieces to make it easier to put them into the ricer).
Once the potatoes are just cooked drain off the water. Rice the cooked potatoes into a large bowl.
To the bowl of riced potatoes add the Sugar, Salt, Oil, and Buttermilk and mix well.
Chill the batter for at least 4-6 hours.
When ready to roll, add 4 cups of flower. Really mix in the flower.
Roll out the Lefse one at a time and cook! (The first 5 are usually throw aways)
