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Grandma's Lefsa
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Pamela Coates

Serves/Makes:12 lefsa

  • 6 cups (1425 ml) of mashed potatoes (Russet)
  • 1 tsp (5 ml). salt
  • 1 tbsp (15 ml) sugar
  • 3 tbsp (45 ml) butter or margarine
  • 2 tbsp (30 ml) heavy cream or evaporated milk
  • 1-1/2 cups (350 ml) flour
  • Mix all ingredients, except flour.
  • Refrigerate overnight.
  • Add flour and mix well.
  • Heat griddle to 400 degrees (200 C.).
  • Seperate dough into 12 sections and form into balls.
  • Flatten them out very thin on board dusted with flour.
  • Bake on griddle until brown spots show, turn and bake on other side also until brown spots appear.
Lefsa stores very well in plastic bags in refrigerator for 2-3 days. Can also be frozen for up to 6 months. We eat them spread with butter and sprinkled with cinnimon and sugar. But you can add meats or even peanut butter and jelly!!

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