Grandma was 1 of 14 siblings that grew up in rural South Dakota. Her mom was from Norway and spoke Norwegian. Lefse was a a staple for them at the holidays. Serve with butter, sugar, and cinnamon.
Ingredients
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8 cup riced potatoes, boiled and put through the rice machine (Grandma used white or Ohio potatoes, about 10 lbs)
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1/2 cup butter, softened
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1 tablespoon salt
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1 tablespoon sugar
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1/2 cup cream
- 2 cups flour
Directions
Mix cream, butter, salt and surgar with hot, riced potatoes. Place a damp dish or tea towel over the bowl of the mixture and refrigerate overnight.
In the morning, add 2 cups of flour to 8 cups of potato mixture.
Roll into logs and foil and refrigerate. Roll out thin and fry on an ungreased frying pan until a little brown, turn over andplace in a dish town. Pile sever on top and turn often.
How to Rice Potatoes
Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.
Updates to Grandma’s Recipe
I haven’t actually perfected my lefse skills but after some research and consulting family members here’s a few things to consider.
You can also use a griddle instead of a frying pan.
You want to cook them until brown blisters form, about 1 minute per side.
Photo credit: Dotdash Meredith Food Studios