Aunt Mabel's Lefse

Makes 16 - 20 pieces

4 cups potatoes, mashed or riced while hot
2 Tbsp shortening
1/2 cup evaporated milk
1 tsp salt

Mix well and cool.

Add 2 cups flour. (use 2 cups of potato mixture after it's chilled to 1 cup of flour) Divide in half and store half in refrigerator until ready to use. Roll thin, with lots of flour, into a circle approximately 10 inches diameter. Bake on hot griddle until light brown. Stack hot circles of lefse between layers of dish towel as each is cooked, and let them cool.

From Myrtle Rolstad. This is the recipe mom usually used for lefse. It came from her father's sister, Mabel Teig.