Combine and knead:
5 cups mashed potatoes (rice or mash if there are a lot of lumps)
1/3 cup first cold pressed olive oil
1 teaspoon salt
1+1/2 to 2 cups flour (organic wheat or barley)
GLUTEN FREE VARIATION: Replace the wheat or barley flour with 1 cup tapioca flour and 1/2 cup of brown or white rice flour. Add 1 tablespoon of water to the dough
May need to add more flour to make a non-sticky dough.
Knead until elastic and smooth. Divide into 12 equal parts, each about the size of a golf ball.
Roll out on a lightly floured surface using a diecut rolling pin if you have one. Otherwise a regular rolling pin will work.
Bake on both sides to a light brown on a griddle or dry fry pan.
Stack the baked lefse on a plate or rack and cover with a towel to prevent drying out.
Serve warm with a little coconut oil and organic cane sugar.