5 cups prepared russet potatoes
1 & 1/2 tsp. salt
5 T. canola oil
2 cups flour
Cook about 5 pounds of potatoes; drain well. Put through a ricer, Measure, and then chill. Add salt, oil, and enough flour to roll the dough easily. Roll as thin as possible before baking on a preheated lefse or pancake griddle. Turn to prevent scorching.
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About Ashlynn Monroe
Ashlynn Monroe is a busy wife and mom. She enjoys writing about anything and everything paranormal or fantasy related. She spends most of her time daydreaming up her next tale of romance.
Visit her website at www.ashlynnmonroe.com to learn more about the worlds she imagines.
She’d love to hear from you at authorashlynnmonroe@gmail