Norwegian Lefse-

10 med potatoes (5lbs)
1/2 c butter
1/2 c cream
1 teaspoon salt
1 1/2 tablespoon sugar
2 1/2 c flour
(Makes about 20)

Peal potatoes and cut into equal chunks. Boil in salted water until barely fork tender (do not over boil). Drain and “rice” potatoes into large bowl. Add butter, cream, salt, and sugar. Mash together with a potato masher.
Chill over night.

In the morning add flour and work in with hands. Form into a log and cut into even sections. Balls should be the size of a small tennis ball. Kneed each ball a little, pat into a patty and roll end on table to form a nice edge and prevent cracking.

Keep dough patties in the fridge and pull out one at a time as needed.

Roll on heavily floured board until very thin, you should see the writing on the board through the lefse. Fry until bubbly and lightly browned on each side, about 1-2 mins per side.

Serve with butter and brown or white sugar. Cool on towel and refrigerate any extras.

Needed:
Potato Ricer
Lefse board with cover
Lefse rolling pin with cover
Electric Lefse fryer
Lefse sticks

#uffda