I love this post and all the photos of lefse recipe cards! My mother made fantastic lefse. My job growing up was usually frying the lefse on the lefse griddle and ensuring the finished lefse were stacked between clean dishtowels with no exposed edges. I'm very grateful that as an adult, I asked my mother to show me the whole process in detail. Her written recipe (the list of ingredients with scant instructions) did not do justice to the method. 2 cups of riced potatoes turned out to mean as many riced potatoes as you can possibly mash firmly into a 2 cup measuring cup. Your weighing suggestion is a great solution to this. For quite a few years, my sisters and I got together with whatever family and friends could make it. We typically have three griddles and three rolling stations going. I have Mom's recipe committed to memory, so I generally mix the dough one batch at a time until we run out of boiled riced potatoes. We haven't had a lefse day for several years now, but are hoping to get together this fall. It's such a fun group activity!

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