Yield: 12 lefse
Preparation Time: 30 minutes
Cooking time: 30 minutes
Storage time: Up to 2 days before cooking
3 russet potatoes
¼ cup heavy cream
½ tsp salt
1 ½ tsp unsalted butter, cut into cubes
2 cups all-purpose flour
Step 1: Fill a large pot with water.
Step 2: Peel russet potatoes, cut into cubes, and add in a water-filled pot.
Step 3: Place the pot on medium to high heat and let the water boil for 8-10 minutes until the potatoes are cooked.
Step 4: Drain the potatoes. Place them in a large bowl and mash them until they are smooth and without lumps.
Step 5: Add butter and mix until everything is combined.
Step 6: Add heavy cream and salt and mix well.
Step 7: Cover the bowl with clingfilm and place it in a refrigerator. Note that you can keep the mixture in the refrigerator for as long as two days before using it.
Step 8: In a bowl, add a cup of potato mixture and ½ cup all-purpose flour.
Step 9: Mix well with the help of a fork until you get a smooth dough.
Step 10: Place a flat grill pan or a cast-iron skillet over medium to high heat. You can also use an electric griddle at 450-degree F.
Step 11: Take a small piece of dough almost the golf ball’s size and roll in between your palms to form a ball.
Step 12: Place the dough on a well-floured work station and flatten it using the heel of your hands.
Step 13: Continue to do so to form a disc. Roll the disc using a rolling pin so that it is about 1.8 inches thick.
Step 14: With the help of a lefse stick or a spatula, lift the lefse and lay it in the skillet to cook for about 2 minutes.
Step 15: As one side gets cooked for about 2 minutes, turn it over. You will see golden brown spots on the cooked surface.
Step 16: Once the lefse is cooked, transfer it to a tea towel.
Picture courtesy of King Arthur Flour. https://www.kingarthurbaking.com/recipes/lefse-recipe