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.
----- You MUST refrigerate the mashed potato mixture UNCOVERED overnight or at least 8 hours until it is really cold.
----- (Do not add any flour yet)
Next day, preheat the grill to 480F to 500F. (You don't grease it, it must be dry.- I would put something underneath the grill so it doesn't warp your countertop from the heat.) -----
Cut cold mashed potato mixture into quarters. Remove one quarter into a bowl and put the rest back into the fridge. (You can keep the remaining 3 quarters in the refrigerator, uncovered, for 24 to 48 hours.) -----
Working with one quarter at a time, mix in 1-1/2 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.
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.) -----
Rub the rolling surface with flour. Rub flour into the sock-covered rolling pin.
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 Lefse cosy. -----
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
Serving
Suggestions
You can cut recipe by half or even quarter ----- Serve with butter, sugar, cranberry sauce or any you can think of.
Originally Submitted
3/25/2010
0 Out of 5 from
0 reviews
You can add this Lefse recipe to your own private DesktopCookbook.
