Try microwaving or baking the potatoes. It reduces the moisture from boiling and needs less flour. Less flour, less chance of tough gluten formation.

For 10 years, my husband has been asking for lefse. This was my third try and FINALLY, I had success. Thank you for an easy to follow recipe that my husband says is exactly what he remembers his mother making! I gave him a much-desired telescope as a gift, but all he can talk about is the lefse!

I grew up in a Norwegian family where we ate lefse 3 times a day for the whole Christmas season! My mom & I make lefse every year. We're always frustrated with our recipe not rolling out properly. This is the best recipe we have used to date! Here are some tips we've learned through the years...hope this helps other's trying to make this yummy treat!!! - The flour amount is perfect!! But use LOTS of flour in a sifter to sprinkle on your pastry board, rolling pin and dough to prevent sticking. That extra flour used for rolling probably doubles the flour amount used. Too much flour makes the lefse rubbery. - Divide dough up into several logs rolled in wax paper and keep the extra's in the fridge. Cold dough is easier to work with. - Use a kitchen scale and weigh each hunk of dough before rolling. - Use a cloth cover over your pastry board and rolling pin to prevent dough from sticking.(can be purchased or make your own with unbleached cotton) Keep extra's on hand to swap if they get too moist (hand wash them...or use mild detergent & no fabric softener) - Have lots of patience, a friend to work with and cushy slippers to stand on! This full recipe with 2 people will take about 6 hrs & yield about 80-100 8" pieces if rolled 1/16" thin. (1/8" is too thick) - Practice! Your first few may not turn out so well. - BTW...A pizza stone makes a great lefse rolling board! - If you want to make lefse often...invest in a good corrogated rolling pin - it does make a difference! - Enjoy!

I ended up having to add quite a bit more flour so they would roll without sticking. Otherwise, they tasted exactly as I remember them from when I was a child! Thank you!

This is better than my moms recipe!! I halved it, but wished I made the full amount. I put a combination of butter, sugar and cinnamon between pieces of lefse. This is so good.

Recipe is great. My only suggestion is to make them much thinner than 1/8th inch in the directions. In my family, we laugh at lefse that thick and call them tortillas. Lefse should be thin enough that you can read though them :)

I have never heard of peeling the potatoes before boiling, makes them too watery and sure don't roll only a walnut-sized ball at a time...more like a 2 1/2 to 3" size which will fill the lefse plate...making the baking time quicker

WOW. I searched lefse not thinking I would find any results. This is fantastic. It's so close to my grandma's recipe and she came over from Norway. Of course her recipe was never written down. Only difference is we fill with butter and brown sugar then roll up. THANKS DEBBA and allrecipes.

This recipe was entered incorrectly. It is suppose to be 5 lbs of potatoes. Making lefse is not an easy chore. It does take some work. Don't give up. This is a wonderful recipe and will work for you!! Enjoy!!!

This is an authentic recipe for lefse, very similar to my Norwegen Mother in Law's. The flour amount is correct, it is scant because it takes into account that quite a bit of extra flour is needed for rolling out the lefsa. My MIL's tip was not to add the flour all at once. Divide the potato mixture into enough for 10 lefsa per batch and add the proportionate flour to mix in just before you roll the dough. You won't have to add as much flour to the rolling surface and will have more tender lefse. Also..if your potatos are very moist, either dry them in the oven or cut back on the amount of cream you add to the dough. You don't want to develop too much of the gluten in the flour which makes the lefsa rubbery or tough. Lefsa it easiest to bake with two people; one to roll out the lefsa and one to mind the griddle!