expert lefse makers use a lefse griddle (a large, round electric griddle that heats up to 500 degrees), a grooved lefse rolling pin, and flat wooden lefse turners. but you don't have to buy special equipment to make lefse. you can use ordinary kitchen utensils: an electric fry pan (that heats up to 400 or 450 degrees fahrenheit), a rolling pin, a pancake turner, and a large mixing bowl. you will also need potatoes, butter or margarine, a little sugar, some milk, and flour.
rolling lefse is a skill that requires plenty of patience and lots of practice. expert lefse makers produce pieces that are as large as the top of a snare drum and practically thin enough to read a newspaper through. my lefse, which turns out just like my mother's did, is about the size of a dinner plate and somewhat thicker.
lefse experts recommend ricing the cooked potatoes, but my mother
always mashed the potatoes. refrigerating the mashed or riced potatoes overnight makes the lefse easier to roll out.
when you're ready to start making lefse, take the potatoes out of the refrigerator and mash or rice them again. i have one of those crisscross patterned potato mashers, and it works well for taking the lumps out of the mashed potatoes. lefse rolls out easier if the dough is cold, so make sure the potatoes are cold when you start. you may also want to refrigerate the dough for a while after you mix it. i have noticed that when i reach the end of the batch and the dough is starting to warm up, the lefse is harder to roll out.
making a batch of lefse from this recipe takes about one and a half hours and will yield approximately two dozen pieces, depending upon how much dough you use for each one.