Lefse

Here's my first shot at lefse. The fates decreed, after a big batch of mashed potatoes last night, but also meeting some guys from Minnesota (don't you know?) who gave me some serious pointers. The dough is devilishly sticky, and I don't have a lefse stick or one of those cool flat griddles. But a good cloth covered board and rolling pin works in a pinch. Basically just take good mashed potatoes with lots of butter, cooled, add flour until you get a soft dough that holds together. Mine sat overnight. Then flour everything in the universe, including yourself, and gently roll out rounds, and ever so gently transfer on the rolling pin to a hot ungreased skillet. Looks like flatbread, but soft and chewey, and very potatoey. Butter and sugar was lovely. Even better some leftover turkey, rolled up. Ham and cheese would be divine.