You will need:
A lefse griddle
A cloth covered board
A cloth covered rolling pin (with ridges)
A lefse turning stick
A potato ricer
- 3 cups rice potatoes (Idaho work best)
- 3Tbsp. whipping cream
- 3Tbsp. softened butter
- 1 tsp. sugar
- 1 tsp. salt
- About 1 cup flour
- Peel the potatoes then boil them. Rice and mash the potatoes to remove all lumps. Add, whipping cream, butter, sugar and salt.
- Take one cup of the potato mixture and mix by hand with roughly 1/3 cup of flour (until it handles well.)
- Divide the dough into thirds. Turn your griddle on to 500.
- Keep the board floured. Start to roll out the dough. Make sure your lefse stick stays clean and the cloth on the board stays dry. While rolling out the dough, flip it over with your lefse stick several times. Get the lefse as thin as possible.
- Place the lefse on the griddle. Cook on each side about one minute, until little brown spots form.
- Once cooked, remove from the griddle and place in a kitchen towel. Let cool completely, for several hours in the towel. Then Place in plastic bags. Store in the refrigerator.
- Repeat the process. Make sure the cloth board stays as dry as possible and the lefse stick stays clean.