Directions: |
Directions:Peel, boil (just until done, don’t let the potatoes get mushy), drain, rice, and mash the potatoes.
Mash in the butter, whipping cream, salt and sugar until no lumps remain. Turn into a large bowl, smooth the top and cool, UNCOVERED, in the refrigerator overnight.
Next day, preheat the grill to 480 to 500*F. (You don't grease it, it must be dry.)
Place a large plastic bag on the counter and lay Lefse cozy or towel on top – you will stack the cooked lefse on one end and fold the towel and plastic over. The towel absorbs moisture, the plastic keeps it just moist enough. Rub the rolling surface with flour. Rub flour into the sock-covered rolling pin or into grooves of corrugated rolling pin. Cut cold mashed potato mixture into quarters. Remove one quarter into a bowl and put the rest back into the fridge. Working with one quarter at a time, mix in 1 3/4 cups all-purpose flour. Using your hands, mix the flour into the potato until well blended. Once you add flour to the potatoes, you are committed to that batch of dough – if you let it stand too long it will get soft and sticky. (You can keep the remaining 3 quarters in the refrigerator, uncovered, for 24 to 48 hours.) With an ice cream scoop, scoop out balls about the size of a golf ball and form quickly into a ball. Dust the ball with flour and flatten it out. Place onto the floured, cloth-covered, pastry board and with a floured sock-covered rolling pin, roll the dough out evenly into a large circle. Don't hesitate to use plenty of flour at first. Wet spots can become a problem. (If you do get a wet spot, rub flour onto it and with the straight edge of a plastic dough cutter, scrape carefully to remove as much of the wet spot as possible.) Using a Lefse stick, transfer the round onto the heated grill. The Lefse will begin to bubble. Peek at the grilled side – you’re looking for nice, light brown spots. Slide the stick under it and carefully flip it over. If edges of the Lefse begin to get dry, brown and curl, you are grilling them too long. If it is not browning well, but remains light, your grill temperature is to low. Stack the cooked rounds one on top of the other and cover with the towel and plastic. You’ll need a towel and plastic for each quarter of the dough. Cool 4 to 5 hours, then carefully, fold each Lefse into quarters and place into ziplock bags (I usually put a dozen in a bag). Refrigerate up to 2 days or freeze. Makes about 100 Lefse. |
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