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Ingredients
- 1 qt. mashed potatoes (8 small or 4 large potatoes)
- 1/2 c. sugar
- 1/2 c. butter
- 2 tsp. salt
- 1/2 c. milk
- 3/4 c. evaporated milk
- 5 c. flour
Method
- Heat sugar, butter, salt, milk and evaporated milk in saucepan and add to potatoes.
- Cool potato mixture overnight (secret of lefsa is to keep the dough thoroughly cold).
- Add 5 cups of flour. Take walnut size pieces of dough.
- Roll out on floured board until paper thin.
- Cook on griddle slowly (too hot and it browns but is not cooked through).
