Aunt Charlotte's Lefse Recipe with Potatoes
Author: Terese
Cuisine: Norwegian
Serves: 12
- 4 cups riced potatoes
- ¼ cup butter
- ½ cup heavy whipping cream
- 2 tsp sugar
- 1 tsp salt
- 1½ cups flour
- Peel 2 - 2½ Lbs russet baking potatoes and cut to equal sizes for even cooking.
- Boil in salted water until fork tender. Drain well.
- Rice to measure 4 cups tightly packed potatoes; keep hot.
- Cut butter into pats, add to hot potatoes to melt, and mix well.
- Keep uncovered until potatoes are no longer steaming, then cover and cool overnight in the refrigerator.
- Break riced potatoes into small lumps, then add cream, sugar, salt, and flour.
- Stir well to incorporate, then knead until dough is smooth.
- 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.
- Refrigerate again until ready to use.
- Preheat a lefse griddle to 450°F. Do not grease the griddle!
- Sprinkle flour generously onto board and rolling pin.
- To roll, take out one ball from the refrigerator at a time.
- With flour sprinkled on the dough as well, roll to a thin circle.
- Go under the rolled circle with a lefse stick, loosen from the board, then fold out onto the dry lefse griddle.
- Bake for about 1 minute until bubbles appear on the top side and brown spots underneath.
- Flip, using the lefse stick, and bake for another 30 seconds to 1 minute or so until brown spots appear underneath at well.
- 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/
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