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
Turn on your lefse grill and let it heat to 450 degrees. Using a lot of flour, roll a patty into a 12-14″ round. This is easiest using a lefse pastry board and rolling pin, both with a special cover.
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.
From there simply transfer your lefse to lefse to a clean towel stacking them about 10 to 12 sheets high.
When your lefse is cool, fold them in half, then in half again and store in zip-top freezer bags. They will keep in the freezer for about 6 months.
The recipe and instructions were found at Lefsetime