Source:

Pamela Coates

Serves/Makes:12 lefsa

Ingredients

• 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

Preparation

• 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.

Comments

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!!