Aunt Charlotte's Lefse Recipe with Potatoes
 
 
This "old fashioned", traditional lefse recipe from LefseTime contains boiled, riced potatoes.
Author:
Cuisine: Norwegian
Serves: 12
Ingredients
  • 4 cups riced potatoes
  • ¼ cup butter
  • ½ cup heavy whipping cream
  • 2 tsp sugar
  • 1 tsp salt
  • 1½ cups flour
Instructions
  1. Peel 2 - 2½ Lbs russet baking potatoes and cut to equal sizes for even cooking.
  2. Boil in salted water until fork tender. Drain well.
  3. Rice to measure 4 cups tightly packed potatoes; keep hot.
  4. Cut butter into pats, add to hot potatoes to melt, and mix well.
  5. Keep uncovered until potatoes are no longer steaming, then cover and cool overnight in the refrigerator.
  6. Break riced potatoes into small lumps, then add cream, sugar, salt, and flour.
  7. Stir well to incorporate, then knead until dough is smooth.
  8. Divide into balls using ¼ or ⅓ measuring cup. Flatten them a little bit into small disks, making sure edges are smooth and not cracked on the sides.
  9. Refrigerate again until ready to use.
  10. Preheat a lefse griddle to 450°F. Do not grease the griddle!
  11. Sprinkle flour generously onto board and rolling pin.
  12. To roll, take out one ball from the refrigerator at a time.
  13. With flour sprinkled on the dough as well, roll to a thin circle.
  14. Go under the rolled circle with a lefse stick, loosen from the board, then fold out onto the dry lefse griddle.
  15. Bake for about 1 minute until bubbles appear on the top side and brown spots underneath.
  16. Flip, using the lefse stick, and bake for another 30 seconds to 1 minute or so until brown spots appear underneath at well.
  17. Remove and place on a cookie rack between two towels. When cool, store in ziplock bags. Can be frozen.
Recipe by The Country Basket at https://thecountrybasket.com/how-to-make-and-bake-norwegian-lefse/