Place potatoes in a large pot and cover with cold water and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 15-20 minutes. Drain. While still warm, press potatoes through a potato ricer to mash them completely without lumps.
Add the butter, cream, sugar, and salt to the warm potatoes and mix thoroughly. Let cool to room temperature. The dough may be refrigerated at this point up to 24 hours.
Stir the flour into the dough, starting with 2 cups and mixing thoroughly. Add more flour 1/4 cup at a time until the dough is slightly sticky but smooth and elastic. This can be done by hand or using the dough hook on a stand mixer. Divide the dough into two pieces. Roll the first piece on a floured surface into a log 2 inches in diameter. Cut into 12 pieces. Repeat with remaining dough.
Preheat a griddle to about 450-475 degrees. Roll each piece of dough on a lightly floured surface or a pastry cloth to about a 10 inch circle to no more than 1/4 inch thick, thinner is preferred. Cook on the hot griddle until bubbles form and you have browned each side. Continue to cook remaining lefse, placing each one on a damp towel to cool and then covering with a damp towel till serving. Lefse freezes well, stack with a wax paper sheet between each lefse, wrap, and bag.
Serving
Suggestions
Serve with butter, butter and sugar, jam, or anything else you fancy.
Originally Submitted
5/31/2012
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