Boil, drain and rinse ten pounds of peeled Russet potatoes, but be very careful not to over cook them. That’s the key the perfect rolling. Wet potatoes give you sticky lefse!
Rice the warm potatoes and add 2/3 cups half and half, 2 sticks of margarine, 1 TBSP salt and 1TBSP of sugar. Blend well with an electric beater. Place this bowl of potatoes in the fridge overnight covered loosely with a piece of wax or parchment paper to allow them to evaporate some of the moisture. In the morning, add 6 cups of flour and mix well. (I usually have to mix it with my hands.)
Now, roll dough into palm sized balls and return them to the fridge, taking them out a few at a time as you roll them. Cold potatoes are easier to roll than room temp. Flour your lefse surface well, roll it out thin, and grill with your griddle at 400 degrees. (don’t grease the griddle!) You definitely need a lefse stick to get the rolled lefse from the rolling surface to the grill. You can buy one, or make your own.
Last is the most important part. As you remove them from the grill, place them in several layers of towels to sweat until they are cool. This takes several hours. I use a flour sack towel with a folded bath towel under it, and on top of it. Once cooled, store in saran in the fridge, or freeze in freezer bags. Enjoy with butter and sugar!
Lefse recipe using instant potatoes submitted by Edith Cano.
(This recipe was dictated to Edith by her Norwegian grandmother Ramona Johnson)
- 3 Cups riced Potatoes
- 1/2 stick butter
- 1/2 cup cream
- dash of salt
- 1 1/2 cup flour
Submitted by: Gregory Gilbertson