Potato Lefse

Makes one batch – approx. 16-18 rounds

Day One:
4 large Russet potatoes
Peel and cut into quarters.
Boil until soft.
Rice the potatoes (will be approx. 3 ¾ cups).
Add 1 stick of butter while warm
Form into a mound and place in a bowl.
Cover with a tea towel/lightweight hand towel and refrigerate overnight.

Day Two:
In a mixer, add the following ingredients to the potato mixture:
1 tbsp. sugar
1 tsp. salt
1/2 tsp. baking powder
1-1/2 cups flour

1. Mix on low speed until smooth and comes away from the sides of the mixing bowl. Use 1/3 cup to measure out each Lefse disc
2. Using a cloth-covered (or not) lefse rolling pin, roll out each disc on a cloth-covered floured pastry board to a thin round size.
3. Use a lefse stick to transfer the rolled-out disc from the board to the griddle. Generally, the griddle should be set to 475–500 degrees; adjust as necessary.
4. Bake until brown bubbles form and flip with a lefse stick. Should be lightly colored. The second side will cook faster.
Remove from griddle and cool under clean, scent-free towels.

Put into freezer zip-lock bags; I usually do 2 in each bag. They can then be frozen for later eating.
****If you don’t have a lefse griddle and are using a pan on the stove, you will have to experiment with the correct temperature setting.

Click HERE to print/save recipe.