Lefse

By norsegal8

Ingredients

• 4 cups pared, cooked and diced russet potatoes
• 1/4 cup butter, softened
• 1/2 cup whipping cream
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 cups all-purpose flour

Details

Servings 20

Preparation

Step 1

Drain cooked potatoes until absolutely dry. If necessary, return to the dry saucepan and stir over medium heat until all moisture is gone. Put the potatoes through a ricer, or place in a large mixing bowl and mash, using an electric mixer. Beat in the butter, cream, sugar, and salt. Cover and refrigerate ovenight. The next day, stir in the flour until well-blended. Divide into 20 equal portions. Preheat the lefse griddle, electric frypan or pancake griddle to 400 degrees.

On a floured surface, roll out the balls of dough until very thin, making circles between 10 and 12 inches in diameter. Using a long, thin spatula, transfer to the heated griddle and cook on each side. Stack, separating them with wax paper squares.

To serve, spread the lefse with soft butter and fold into quarters or roll up. Some people like lefse sprinkled with sugar or cinnamon sugar. To serve on a tray along with cookies, spread the lefse with butter, sprinkle with cinnamon sugar and roll up.

To freeze, fold the lefse into quarters and wrap airtight in foil or plastic wrap.