Norwegian Lefse

Directions

1. 1
   In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
2. 2
   Kneed briefly on lightly floured board, adding flour to make the
3. 3
   dough non-sticky.
4. 4
   Divide dough into 12 equal balls; roll each on lightly floured
5. 5
   board into a circle paper thin.
6. 6
   Lightly oil a heavy skillet or crepe pan; set over medium heat.
7. 7
   Cook one at a time, until lightly browned, about one minute on
8. 8
   each side.
9. 9
   Stack on a plate with a paper towel in between each one.
10. 10
    Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.