Lefse with heavy cream & butter, the way grandma used to make it.
3 large Russet baking potatoes
2 Tbs. butter
1/4 cup heavy cream
1/2 tsp. sugar
1 tsp. salt
1 cup flour, or more
Boil the potatoes without peeling, peel and mash while still warm and put through ricer. To get the lumps out, you might have to put them
through ricer more than once. Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight. Mix in 1/2 cup flour. Divide into 15-16 balls if you want dinner-plate size. Using a grooved rolling
pin with sock, (sock optional), and pastry canvas, roll each ball out as thin as possible. Use flour as needed (but not too much), and keep balance of dough in the refrigerator. Bake each lefse on medium to hot
griddle, turning until both sides are flecks with brown. Do not overbake. A tortilla griddle will work great!
Lefse with whipping cream & vegetable oil, might be healthier.
4 cups potatoes, cooked
1/2 cup Vegetable oil
1/2 cup whipping cream
1 tsp. salt
2 T sugar
1 1/2 cups flour
Boil and rice the potatoes, add salt, cream and oil to warm potatoes. Completely cool the potatoes before adding flour. You can cut down a
little on the cream and oil. Making them too rich will make them hard to handle. Mix sugar with flour and add, kneading as you roll them out with a grooved rolling pin. Bake on takke, round griddle