Lefse
 
Ingredients
  • 8 Cups riced potatoes (about 16-20 potatoes)
  • ½ cup butter
  • ½ cup whipping cream
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 4 cups flour (1lb. 4oz. If you don't have a food scale, measure your
  • flour carefully- spoon it lightly into the cup and level it off with a
  • knife or other flat surface. DO NOT PACK)
Instructions
  1. Peal Potatoes, cover with water and boil until tender when poked with a fork. This time will vary depending on how many potatoes you have in the pan. Drain the potatoes well, rice them, measure them (I packed them).
  2. Add the butter, whipping cream, sugar and salt. Mix well. Cool the potatoes and refrigerate til they are cold or put in the freezer for 30 minutes if you are impatient like me :) .
  3. When the potatoes are cold, sift flour into the potatoes and mix (you may need to use your hands). I used a cookie scoop about the size of a golf ball ( it made lefse the size of the picture above) and balled up all of the dough and put them on a cookie sheet that I left in the fridge covered with plastic wrap and only took out a few at a time to roll out. Next time I would consider making the balls bigger and the process would go more quickly. I got 4 dozen golf ball sized balls. The bigger the balls the less you will get and it will take the same amount of time to grill a large circle as a small circle)
  4. Heat your grill to 500 degrees and let it preheat for 10 to 15 minutes. Use the grill dry, no cooking spray or butter.
  5. Lightly flour your pastry cloth and cover on your rolling pin. You will need to do this before each piece of dough.
  6. Roll the ball out into a circle, you want it very thin, but it doesn't need to be so thin that it is hard to scrape off of the pastry cloth.
  7. Carefully, transfer the dough onto your rolling pin and set it on the preheated grill. It will start to bubble and darken around the edges. Use your lefse stick to turn it over and keep checking until it gets to a desired color on both sides. Then place the hot lefse between two damp dish cloths to deep it soft.
  8. Watch the light on your grill to make sure not to put the next piece of dough on until it has heated back to 500 degrees
Recipe by treatness at http://treatnessbykayelynn.com/2016/12/lefse/