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Add a photoServings: 1
Ingredients
- 8 c. Russet Potatoes
- 1/2 c. Heavy Cream
- 8 Tbsp. Butter Or possibly Oleo
- 1 Tbsp. Salt
- 1 Tbsp. Sugar (About)
- 3 1/2 c. Flour * add in 1 C/see below
Directions
- Rice POTATOES while warm.
- Add in CREAM, melted BUTTER,SALT, and SUGAR.
- Cold to room temperature.
- Refrig overnightAdd 1 C.* Flour to 1/2 the Potato mix Knead together well.
- After rolling/baking 1st half,Do the same to the saved 2nd halfAdd 1* C. of the FLOUR to itUse remaining* FLOUR for rolling lefse.
- Do not use too much FLOUR for rolling.
- Roll mix into thin piecesBake on Lefse Grill
- **I think the "sugar" in the recipe is what makes it successful.
- I seems to be the one ingredient which isn't found in a hundred other similar lefse recipes. It rolls like a dream... As you know it isn't easy to roll up "mashed potatoes" without having them fall apart!
- I taught Lefse Making for years,but my very favorite of all was this one: [Bev]
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