Print-friendly recipe from "Lefse. A Step-by-Step Video."
Ingredients:
5 pounds (11 kilos) white potatoes.
1 stick (1/2 cup, 115 ml) butter.
* Vegan alternative: Earth Balance Organic Buttery Spread, or equivalent.
1/2 cup Half-and-Half (half cream, half milk).
* Vegan alternative: Silk Creamer, (soybean-based) or equivalent.
3-4 cups (700-900 ml) flour, plus extra for rolling.
Salt.
Method:
Peel potatoes and cut into chunks. Add 1 tsp. salt to kettle of boiling water.
Boil gently until just done. Rice or mash potatoes.
While potatoes are still warm, work in 1 stick butter.
Add 1/2 cup Half-and-Half.
Refrigerate potatoes for several hours or overnight.
Remove from refrigerator.
Add about 1 cup flour to 4 cups potato mixture.
Mix with hands or wooden spoon until smooth and fairly dry. Should not be sticky.
When ready to bake, heat lefse grill to about 450 degrees F. (225 degrees C.), nearly its hottest setting.
Remove dough from refrigerator.
Make several tennis-ball-sized balls of dough. Return dough and balls to refrigerator.
Cover lefse rolling board or other board with pastry cloth and fasten with elastic band or masking tape.
Dust cloth amply with flour. Keep flour nearby.
Remove one ball from refrigerator.
Pat ball flat, roll out with cloth-covered grooved lefse rolling pin until just thin enough that you can see the cloth underneath.
Sprinkle flour as necessary to keep from sticking.
Using a thin, floured, lefse stick, carefully slide under to loosen lefse from the cloth.
With stick in center, quickly pull lefse off cloth and onto grill. Roll out on grill.
Bake several minutes, until brown spots appear. Turn once.
Transfer lefse to clean dishcloth, and add another dishcloth on top to cover and keep from drying out.
Eat now or freeze immediately. Warm up in microwave.
Gled deg! (Enjoy!)