Peel 2 to 2 ½ lbs of russet potatoes. Rinse and cut potatoes in half and then quarters. It’s important that your potato pieces are of similar size so they are all cooked through at the same time. Place potatoes into a large pot of salted water and boil until fork tender. (You should be able to pierce potatoes with a fork easily.)
Note: This will yield 4 cups of riced potatoes equaling 12 lefse rounds, you can easily double this recipe for a larger batch.
Note: We highly recommend using a good quality brand russet-burbank potato. Our favorite here at Lefse Time? Kitchen Kleen. Grown right here in Wisconsin!