 | | Directions |
- Peel and boil the potatoes until tender when poked with a fork. Add 1 tablespoon of salt to the potato water before boiling. Drain well.
- While the potatoes are still hot, mash them until smooth. Mash in two batches to make mixing easier.
- After potatoes are mashed, add 1/2 cup of softened butter (not melted). Add 1 tablespoon of sugar and 1/2 tablespoon of remaining salt. Then pour in 1/2 cup of Half & Half and mix thoroughly. Repeat this process with the second half of the potatoes.
- Place both batches of potato mixture in a large rectangle cake pan and pat into the pan evenly. Place a paper towel over the potatoes and then cover with plastic or foil. Place in the refrigerator overnight or for at least 10 to 12 hours.
- Divide the refrigerated dough into 3 even batches. Remove one batch and place in a mixing bowl. Place the remaining batches back in the refrigerator until ready to use.
- Add 1 1/2 cups of flour to the potato mixture by hand. Continue to work the mixture by hand until it is mixed thoroughly.
- Remove the dough from the bowl and place on a large lightly floured cookie sheet. Shape the dough into a roll that is approximately 2 inches in diameter. Score into 12 even sections.
- Preheat the lefse grill to 400°F. Prepare the work surface by sprinkling with flour. It is best to use a covered lefse board or a pastry cloth. Use approximately one half cup of flour and sprinkle the surface
- Use the rolling pin to work the flour into the surface and to coat the rolling pin.
- Cut off one section of dough and flatten into a small disc.
- Place a little more flour in the center of the pastry cloth and place the flattened disc on the flour to coat the under side and then turn the disk over and begin to roll.
- Start rolling from the center out, rotating around the disc with each stroke. Roll out similar to rolling out pie crust, Try to keep the shape in a circle as you roll.
- Dust the rolling pin with a little more flour if dough starts to stick.
- Continue to roll out the dough until it is very thin and an even thickness.
- Carefully slide the lefse stick under the center of the rolled out dough. Insert all the way across the circle until the stick comes out the opposite side and then lift the piece from the work surface.
- Gently lift the rolled out lefse and place half on the preheated grill and quickly unfold the remaining half onto the grill to get it to fry evenly.
- Allow the lefse to cook on one side, checking often to see if it is beginning to brown. The lefse will begin to bubble slightly and brown spots will form on the bottom side as it is frying.
- Use the lefse turning stick again and pick up through the middle. Flip the lefse over and use the lefse stick to unfold.
- Fry the second side in the same manner as the first. Cook until browned as desired.
- When the lefse is done, use the lefse stick to lift it off the grill and place it flat on a clean smooth towel.
- Cover the lefse with another towel and then continue to fry the remaining lefse dough in the same manner. Brush the excess flour off the grill between pieces, using a soft, dry, double-thick cloth.
- If the pieces of lefse seem to have an excess of flour on them after frying, lightly brush them off after removing them from the grill.
- Serve pieces spread with butter. Sprinkle with sugar if desired.
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Prep Time: 3 hours
Cook Time: 4 hours
Servings: 36
Serving Size: 1 piece
|  | | Ingredients | | - | | 5 pounds russet potatoes |
| - | | 1 cup (2 sticks) butter or margarine |
| - | | 2 tablespoons sugar |
| - | | 2 tablespoons salt |
| - | | 1 cup half & half |
| - | | 4 1/2 cups flour |
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