Potatoes are the base for this bread that is rolled thin and baked on a grill. usually served on Christmas Eve with dried cod fish called lutefisk (found in most supermarkets during the winter months). 8 pounds of russet potatoes, cooked and diced 1/2 cup of Half and Half 2 sticks of butter 1 tablespoon of salt 6 cups of flour
Cook potatoes and rice. Add butter, Half and Half and salt. Cover with plastic wrap and cool in refrigerator for several hours. Mix 1/4 potato mixture with 1/4 flour and make into small balls. Roll to paper thin on canvas-like cloth (lefsa board if you own one) dusted with flour.
The secret of making thin lefsa is using a covered rolling pin. Transfer lefsa to hot griddle ( a thin long bladed knife or lefsa stick is needed for this). Bake a minute or two, then turn over when bubbles and brown spots appear.
Cool between towels and store in plastic bags. Makes about 5 dozen. For first-timers - cut recipe in half. "Velkommen til boards" (welcome to the table)
