Our Lefse Recipe
• 8 cups riced potatoes
• 1/2 cup butter – melted
• 1 cup whipping cream
• 4 tsp sugar
• 2 tsp salt
• 3 cups unbleached flour
Peel, rinse and cut 5 lbs of russet potatoes. Place them into a large pot of salted water and boil until fork tender. Drain them and run them through a Ricer and cool, uncovered overnight in the refrigerator – this will help them to dry a little which will make the finished lefse better.
Day 2: When your potatoes are cooled, mix in melted butter, cream, salt, sugar. When it is well mixed, add the flour. Once added, stir until the flour is worked in and then knead in the mixing bowl until the mix comes together into a smooth dough.
When the dough is ready, use a 1/3 cup measuring cup to make patties so the size is fairly consistent. Shape each ball into a round patty
Slide a lefse stick under middle of the disc, lift gently it from the board, and move it quickly to the lefse grill (matching the edge of your lefse to the edge of the grill). Lay the disc down and unroll the folded over half by twisting the stick.
Let it cook for about 30 seconds (it should bubble up a bit) then, using the lefse stick, flip it over to cook the other side for 10-15 seconds.
The recipe and instructions were found at Lefsetime