Submitted by: Gregory Gilbertson
Yew tak yust ten big potatoes
Den yew boil dem til dar don,
Yew add to dis some sveet cream
And by cups it measures vun.
Den yew steal ‘tree ounces of butter
And vit two fingers pench some salt,
Yew beat dis wery lightly
If it ain’t gude it is your fault.
Den yew roll dis tin vit flour
An’ light brown on stove yew bake,
Now call in all Scandihuvians
Tew try da fine lefse yew make!
- 5 cups riced potatoes
- 1 Tbsp salt (popcorn)
- 1/3 cup cream
- 3 Tbsp butter/shortening (melted)
- 2 cups flour
Cook potatoes (Yukon Gold / Russet-homegrown) with skins on; peel as soon as can be handled, rice and measure. Mix with cream, salt and butter. Cool for 2 to 3 hours – then add flour.
Roll out and fry on lefse grill, cool on cloth. Age overnight in cool place.
Note: lt is sacrilegious to put any foreign object on Lefse other than butter, roll up and eat………