• 2 1/2 lbs. russet potatoes, peeled and cut in half
  • 2 T. butter (soft)
  • 1/4 cup milk
  • 1 t. salt
  • 2 cups all-purpose flour


Boil potatoes until tender, drain well, return to pan and stir over low heat to dry . Mash with ricer into large mixer bowl. Add butter, salt, milk and flour and mix well to form non-sticky dough. Knead and form into log. Divide in 24 pieces. Roll each piece in an 8 to 10" circle. Turn dough as you roll and flip them, keeping well-coated with flour to prevent sticking, (try to use as little flour as possible). Shake excess flour off and cook on a 375 griddle, lightly greased with oil. Cook 1 1/2 min per side, or until it bubbles are browned.

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Hello Grandmama, Glad you enjoyed the recipe, thanks for the feedback!

Finally! A recipe that rices the potatoes - just like my grandmother used to do - she was emphatic about ricing the potatoes rather than mashing them. Grandmother would have been 100 years old this year and I miss the lefse she used to make each year for Christmas. This is a recipe that comes the closest to her recipe. She used lard and was quite emphatic about the lard rather than butter and would roll her eyes each time one of her daughters said that it would be just as good with cooking oil. I tried the oil route one year - yucky and sticky!


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