Norwegian Lefse

Ingredients

  • 10 pounds potatoes, peeled
  • ½ cup butter
  • ⅓ cup heavy cream
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 2 ½ cups all-purpose flour
  • Directions

  • Step 1

    Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.

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  • Step 2

    Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.

  • Step 3

    Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

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