"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lefse Recipe

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This recipe for Lefse, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Mills Otto
Added: Thursday, July 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 c mashed potatoes about 5 lb
2 tbsp salt
2 tsp sugar
1/4 c cream
1/2 lb butter
2 to 3 c flour.

Equipment: rolling pin with cloth cover, round grill or Lefse griddle, lefse stick to pick up and turn lefse cakes.

Directions:
Directions:
Peel and boil white potatoes. Mash together with salt and sugar and small amount of cream (up to 1/4 c.). Rice potatoes with the butter while hot and leave to chill overnight. Mix chilled potatoes with flour and make 6-8 rolls of dough and keep them refrigerated until rolling. Roll tennis ball sized ball of dough to a 12-14 inch circle on a well floured canvas covered board and transfer to the grill. Turn once when the side has many browned spots. Keep in folded dish towel when cooled to prevent drying.

Number Of Servings:
Number Of Servings:
20 lefse rounds
Preparation Time:
Preparation Time:
2 hours plus 8 hours chilling time
Personal Notes:
Personal Notes:
Serve with butter, and jam or sugar and cinnamon. I don't recall Grandma making this, as she did complain about how she had to help make it so much during her childhood when I was interviewing her for a girl scout badge. Dorothy is by nature not a complainer. In 2009 she is now 92 years of age.

 

 

 

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