STATE FAIR WINNING LEFSE

By bjnelson55

Good recipe which I got at a class I took at Maid of Scandinavian in 11/17/2003.

Ingredients

• 8 cups riced russet potatoes (Idaho) approximately 3 pounds.
• (5 pounds of potatoes is 1-1/2 of the recipe.)
• 1/2 cup heavy cream
• 8 tablespoons butter
• 1 tablespoon salt
• 1 about 1 tablespoon sugar
• 3-1/2 cup flour

Preparation

Step 1

Boil potatoes in salt water. Pour water off and place pan back on burner to cook out the remainder of the water.

Rice potatoes while hot.Do not pack down the potatoes after riced. Rice into a measuring bowl to equal 8 cups.

Add cream, melted butter, salt and sugar.

Cool in refrigerator with a towel on top so to keep moist.

Add 1 cup flour to half of the potatoe mixture. Make balls the size of an egg. Keep them in the refrigerator while working and baking.

Save the second half and add a cup of flour to it after you have rolled out and baked the first half.

Use the remaining flour for rolling out the lefse. Be sure not to use too much flour for rolling.

Roll mixture into thin pieces and bake on a grill, following manufacturer's instructions.

Set temperature on grille at 450 degrees Farenheit.

After each lefse is baked, place it between flour sacks folded in quarters to prevent first cooked lefse from drying out, place a wet washcloth on bottom of towels.

Layer lefse/wax paper/lefse/wax paper/ etc. in a flour sack or place between flour sacks versus wax paper.

HINTS: