This is the recipe of Gladys Hove - the Lefse Hall of Fame's first inductee!
Peel potatoes (Gladys liked red "spuds"), boil until somewhat soft (no salt).
Put potatoes through ricer (or mash). You need four (4) cups after they have been mashed.
Add 1/4 cup of lard (or shortening)
Add 1 tsp. salt
Add 1 tsp. sugar
When cool, add approximately 3/4 cup flour (use extra 1/4 cup when rolling out dough)
Flour pastry cloth; plug in lefse grill (or pancake griddle)
Divide dough into approximately 2" balls
Roll out with rolling pin (it's good to use a rolling pin sock on it!) until very thin
Use lefse stick to put on the lefse grill (at 400 degrees)
Turn lefse with stick when bubbly and brown spotted
Remove and cover with cloth
Cool and package in plastic wrap
Lefse can be frozen but is better EATEN!
About Gladys: She was the mother of the founder of The Lefse Hall of Fame - part of Hall of Fame Central. Many claimed her lefse to be the best to which she would reply, Oh, I don't know about that! Her maiden name was Orsund and her father, Pete, moved to North Dakota from Norway bringing with the lefse tradition!
