Hubs is Norwegian as far back as he can trace his roots on both of his parents’ sides.
One of their typical pre-Christmas activities is to make lefse, a Norwegian flatbread made with mashed potatoes and flour.
My mother-in-law made beautifully thin and soft lefse. In their family, good lefse is defined in comparison to their mom’s. She taught me how to make it, and I passed the skills on to our daughter, who will, in turn, teach both of our grandchildren.
I hadn’t made lefse since we started coming to Texas, but decided it was time, so purchased all of the equipment and yesterday, made a big batch (192 rounds), along with my sister in law, Lori. Hubs’ brother is also wintering in our park now and he loves lefse too. Lori had never made it before so wanted to learn and practice every step.
This was our Christmas gift to our guys.
It’s not an easy task and took us 8.5 hours of rolling and frying to make the amount we did. My feature photo is one stack of many we made yesterday. This amount used a 10 lb (4.5 kg) bag of potatoes.
One Christmas, many years ago, my mother in law famously made lefse from 100 lbs (40.5 kg) of potatoes!
The two- day process involves:
Radically Retired 