Recipe My Favorite Lefse
This is my favorite: Lefse - from the Old Country. My Grandma would make this a couple times a year. At Thanksgiving and Christmas, she made a lot of it and there was plenty to go around for our large extended family. I did not get this recipe from her, as she passed away before I thought of it. However, after much research and trials, this is the recipe that tastes the closest to what I remember hers to be. Hope you enjoy it.
10 cups mashed potatoes (7 large potatoes)
(6 qt Dutch oven approx 11 cups)
1 cube butter
1/2 cup heavy cream
2 teaspoons salt
3 tablespoons brown sugar
3 cup flour
makes 30-32 lefse
Boil the potatoes without peeling. Turn to med-low and continue boiling until soft all through. While still warm, peel, mash and put through ricer. Mix in butter (while still warm) and then add cream and salt. Cover and refrigerate overnight (8 hours).
After chilled, knead in sugar and flour. Usually best kneaded by hand.
Roll and cut into 30-32 balls. Using rolling pin, roll each ball on a clean, flour-dusted counter, dusting as needed with flour. Keep remaining portions of batter in refrigerator while baking.
Bake on ungreased griddle, at 400 degrees, until brown (approx 2 min). Turn over and bake other side until brown. Do not overbake.
Stack lefse between towels to cool.
Store in refrigerator.
Serve with butter and brown sugar!