Magna's Lefse Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Enough Russet potatoes to make 8 cups of mashed potatoes ( approximately 4 pounds)
1/2 cup whipping cream (unwhipped)
8 heaping tbs of butter
1 tbs of salt
2 cups of flour plus additional flour for rolling out the lefse
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Directions: |
Directions:Peel potatoes and cook in lightly salted water until tender. Rice the potatoes and measure out 8 cups. Add 1/2 cup whipping cream, 8 tablespoons butter, and 1 tablespoon of salt to the warm potatoes. Mix well and set aside to cool (uncovered). Do not refrigerate!
Preheat Lefse Grill to 475º. Thoroughly mix 20 ounces of potato mixture with 1/2 cup of flour. Divide into 10 equal pieces (approximately 2.2 ounces each) and roll into balls. Roll out lefse to 12-13 inch rounds on a well floured pastry cloth (each lefse round will require about ¼ cup of flour for rolling out). Fry on both sides on the Lefse Grill. Fold in half and place between two clean dish towels to cool. When cool fold each lefse round into quarters. Wrap four lefse in plastic wrap and freeze if not using immediately. |
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Number Of
Servings: |
Number Of
Servings:20 Lefse |
Preparation
Time: |
Preparation
Time:4-5 hours |
Personal
Notes: |
Personal
Notes: It is very important that you use only Russet potatoes for making lefse. I have found that weighing out the potato mixture takes a lot of the guess work out of how much flour to add. You will need a Lefse Rolling Pin (with stocking) and a Lefse Stick for transferring/turning the lefse. I usually set my Lefse Grill at 500 degrees so that it will maintain the 475 degrees called for in the recipe.
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