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Submitted by: James R. Oliver of Somerset, PA | Date Added: 8 Dec 2009
Listed in: Side Dishes

Lefsa Ingredients

8 large russet potatoes

1 cup flour

3 tbsp butter, melted

3 tbsp half-and-half

Lefsa Cooking Instructions

Peel the potatoes and boil them in salt water.

Press through a ricer or mash real fine with a wooden masher.

Combine the potatoes, flour, and melted butter, and mix, using your hands.

Divide into 11 to 13 balls and on a floured table, roll out thin (preferably with a lefsa rolling pin).

Roll it up on a lefsa stick and carry it to the stove or grill.

Unroll and bake.

Bake on top of a wood burning stove, electric griddle, or use a large cast-iron skillet over medium heat.

(However, a lefsa griddle is preferred).

Leave it on the griddle until it begins to bubble (about 1 minute or so), then turn it over, and do the same until lightly browned.  

Butter it, and roll it up.

Enjoy with any meal, or just as is.

(Some like to sprinkle sugar over the butter.)

Makes 12.  

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