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Ingredients
- 8 cups riced potatoes (5# potatoes — 1/2 red; 1/2 white)
- 1 stick butter (cut into 1/4 inch pieces)
- 1/4 cup cream
- 1 tsp. salt
- 1 Tbl. sugar
- 2 cups flour (a little less)
Details
Servings 20
Preparation time 30mins
Cooking time 120mins
Preparation
Step 1
When potatoes are cooking, put other ingredients except flour into a large bowl.
After draining well the cooked potatoes, leave cover off so the steam escapes (3 or 4 minutes).
Rice the potatoes into an 8 cup measuring bowl. (Wash the ricer immediately!)
Dump the warm riced potatoes into the large bowl and let sit 3 or 4 minutes so the butter melts.
Stir well and cover with a dish towel.
Refrigerate or set in garage until cool (about 2 hours).
When cool, rice again.
Warm grill to about 300º while ricing.
Add a scant 2 cups of flour and mix until no flour can be seen.
Use a green size scoop and roll into smooth balls smaller than a baseball. (Should get 19-21).
Turn up grill to 500º and have flour ready for rolling pin and canvas.
Make sure the canvas is tight and won’t slip.
The flatter the stick the better.
Flour the covered rolling pin and the canvas well but no flour lumps.
Roll out ball (lightly at first) to about 10 inch rounds.
Turn over and roll again until desired thickness.
Slip stick under round in the middle and carry to grill and roll out on grill.
When bubbles appear on top it’s close to ready … check darkness of spots and flip (only once!).
Lay out lefse on a dish towel covered with paper towel.
Cover done lefse with dish towel to cool.
Cool for 15 to 20 minutes before packaging.
Remove paper towel before laundering the dish towels when you’re done!!!!!!
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