Lefse

🧂 Ingredients

• 8 c. red potatoes

  about 5lbs
• ½ c. butter
• ½ c. heavy cream
• 2 T. sugar
• pinch of salt
• 3 c. flour

Instructions

• 1 Peel and boil potatoes with salt until soft when poked with a fork. Drain and
  mash. Rice the potatoes with a ricer into a large bowl to eliminate any lumps.
• 2 In a sauce pan melt butter, cream, sugar and salt together. Do not boil.
• 3 Using a hand mixer, beat potatoes together with melted ingredients.
• 4 Cool and cover with a dish towel to absorb moisture while cooling. (Dolores
  often put her bowl in a North Dakota snowbank to cool!)
• 5 After potatoes have cooled, knead in flour with hands until thoroughly combined.
  Form dough into balls somewhere between golf ball and tennis ball size.
• 6 Work with 6-10 dough balls at a time. Refrigerate the rest until ready to roll
  them. The warmer the dough, the stickier and more difficult to work with.
• 7 Dolores uses cotton drill cloth from a fabric store stretched over a large board
  about 30×20 inches as her rolling surface dusted in with lots of flour. With a
  notched rolling pin covered in a non-stick fabric sleeve, roll out balls one at
  a time into thin circles.
• 8 Have lefse griddle very hot. Shimmy lefse stick under rolled out dough. Place
  onto griddle for 20-30 seconds until it starts to bubble. Using stick, flip it
  over. Cook for 5-10 more seconds. Important not to overcook. It may not look
  fully cooked.
• 9 Place each cooked lefse between two cotton dish towels to hold heat and moisture
  until finished with the entire batch.
• 10 To serve, fold cooked lefse piece in half. Butter the half circle and sprinkle
  with sugar. From the rounded edge, fold one inch at a time until reaching
  straight edge. Cut into sections and serve. Keep leftovers covered to prevent
  drying.
• 11 Unbuttered pieces can be refrigerated or frozen.

Nutrition Info