I grew up making lefse. I had a Norwegian father and a German Mother. My German mother was always on a quest to find the perfect lefse recipe so every year she kept trying a different one which led to a lot of failures. But she kept going till she got it right for my Dad. She used to rice the potatoes which is a big tiring messy job. She and I made lefse for years together. Since she passed away, I have been making mine the same way and trying to perfect it. Some people think the thinner the better but I like mine a little moister and thats the way my family likes it so this is my own recipe.
10 lbs russet potatoes
1/2 cup of salted butter
1 cup cream (more or less)
2 tbsp sugar
2 teas salt
5 cups of flour + more to roll out.... used the next day!
I start my lefse by cooking ten pounds of potatoes in the crockpot the morning before I plan to make lefse. That evening I mash the potatoes with my stand mixer in two batches using the above ingredients. Then I dump the batches together and chill the mashed potatoes in the refrigerator overnight.
On lefse day, plug in your grill and turn it to high to heat. Lay out towels to cool the lefse on after cooking them. Then I measure 6 cups of chilled potatoes into the mixer bowl and add 2.5 cups of flour and mix together, just until mixed. Then using a 1/4 measuring cup I make balls of dough. To roll out I flour my rolling pin( I do this after almost every one I bake), and sprinkle the ball I'm going to bake with little flour on top and bottom. Roll it out the thickness of a tortilla. Don't use any more flour than you have to as it makes it dry and tough.
Bake until brown and flip over to bake the other side. cool on a towel for a few min and then fold it up and move it to another set of towels you are cooling them in. This recipe makes about 30 rounds. after cooled place in a baggie and refridgerate or freeze.