Lefse
Equipment
- Tortilla Press (if possible)
- Potato Ricer
Ingredients
- 1 lb Russet Potatoes Boiled, Peeled and Cubed
- 1.5 tsp Salt
- 1/4 cup Unsalted Butter Softened
- 1/4 cup Heavy Cream
- 1 cup Flour
Instructions
- Once your potatoes are cooked and peeled, put them through a ricer and into a large bowl. If you don't have a ricer you can use a colander.
- Stir in the butter until just melted and combined. Stir in the cream and the remaining 1/2 teaspoon salt until fully combined. Cover and refrigerate until chilled.
- Once the potato mixture is chilled, add the flour.
- On a lightly floured surface, knead the dough until smooth, about 1 minute.
- Roll into a long rope, cut into 1 inch portions portions, and shape each one into a ball. Cover with a kitchen towel to prevent them from drying out.
- Using a press or a roller, roll each ball into a roughly 6-inch circle.
- Cook on a buttered skillet, turning once, until speckled golden brown.
- Serve with butter and top with brown sugar.
Notes
Recipe inspired by Home of Economy