Follow this lefse recipe and these instructions to make perfect lefse!
These instructions are based on using our famous Aunt Charlotte’s lefse recipe but techniques can easily be applied to your favorite recipe too
Step 1: Boiling
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!
To ensure your potatoes cook evenly, cut them into pieces that are roughly the same size, and place them in the salted water before you bring it to a boil.
Step 2: Ricing
When the potatoes are done boiling, drain into a large colander. Drain well and rice. Don’t waste a lot of time here, your potatoes need to be warm to melt the butter in the next step. To help keep your potatoes warm, rice them into the empty pot you used for boiling. Rice all your potatoes and then measure out 4 cups (lightly packed) into another large bowl. Note: Make your ricing a bit easier and only fill the ricer basket 1/2 to 2/3’s of the way full. And take it slow, a lot of pressure all at once and the potatoes will come out too fast and all over. They are very hot and can burn your skin.