We make Lefse every Christmas Eve. There are many versions of recipes, but this is the one we like best, rolled nice and thin. I like to use weight instead of cups for accuracy. That's just me. This below is 1 1/2 times my mom's recipe, so the amounts are a bit strange. This makes about 20 pieces.
Lefse
3 1/4 lbs russet potatoes (about 6 cups if you don't have a scale)
6 T. butter, room temperature
1/4 c. + 2 T. heavy cream (3/8 c.)
1/4 t. + 1/8 t. salt (3/8 t.)
1 1/2 t. sugar
5/8 lb. flour (or 1 to 1 1/2 c. if you don't have a scale) + extra for flouring the cloth and dough balls
Peel the potatoes completely and remove any dark spots. Cut them in even sized chunks so they cook through at the same time. Boil the potatoes in water with a palmful of salt until they are fork tender.
Drain the potatoes and let them steam a bit to dry. Rice the potatoes before they cool so that butter will melt. Add the butter in pats and mix it into the potatoes. Add the salt, heavy cream and sugar and mix well.
Cool to room temperature and then cover and refrigerate overnight.
The next day, add the flour to the potato mix and stir with your hands until it's all combined.
Make dough balls of about 1/4 - 1/3 c. (about the size of a Cutie orange).
Rub in a good amount of flour on the pastry cloth so dough doesn't stick. Press down each ball. Rolling from the middle, gently roll it into a thin circle with no cracks. Keeping the dough cool will help prevent sticking.
Using a lefse stick, slide the stick under the lefse in the middle, gently lift it from the pastry board and move it to the lefse grill preheated to 450 degrees.
Cook first side for about 30 seconds until you see the lefse bubble up and it has some light brown spots when you peek underneath. With the lefse stick, turn it over and cook the other side until it also has light brown spots.
Lift it with the lefse stick and place the cooked lefse in a stack between towels to keep covered until cooled.
Serve with butter, brown sugar, white sugar, cinnamon sugar, or whatever.
Refrigerated, lefse will keep 2-3 days. Freeze up to 6 months.
