Ingredients
- Potatoes (3 lbs)
- Salt (1 tsp)
- Sugar (1 tsp)
- Melted Butter (1/4 cup)
- Heavy Cream (1/4 cup)
- All-purpose Flour (1.5 cups)
- Flour (1/2 cup)
- Butter (14 tbsp)
- Granulated Sugar (3/4 cup)
- Heavy Cream (1 tbsp)
Instructions
Steps
- Boil the potatoes until tender.
- While still warm, peel the potatoes and pass them through a potato ricer twice.
- Allow the riced potatoes to cool in the refrigerator in an uncovered bowl.
- Mix in salt, sugar, melted butter, and cream into the cooled potatoes.
- Gradually incorporate the flour, kneading by hand until the dough is well combined, avoiding excess flour.
- Shape the dough into a long roll and divide it into 7-8 pieces for an 18-inch griddle, or 10-12 pieces for a smaller one.
- Roll each piece into a ball, then flatten into a circle, ensuring no cracks form on the edges.
- Preheat your griddle over medium-high heat.
- Lightly flour your surface and roll each dough piece into a circle slightly smaller than your griddle. Begin with a smooth rolling pin, then use a corrugated pin as the dough thins.
- Transfer the rolled lefse onto a lefse stick, then gently place it on the griddle. Cook for 1-2 minutes, checking for brown spots underneath.
- Flip the lefse using the stick to cook the other side until done.
- Remove the lefse from the griddle and keep warm in a folded damp cloth or towel.