My mom and I made lefse today. This is the 2nd time we’ve done it on our own, and it turned out really good! I think we found a recipe that we’ll make again! Plus hopefully it won’t be another year before we do it again. I like the tradition of not shopping, but instead making lefse on Black Friday!

The only thing we did differently was we didn’t measure out 9 cups of potatoes, we just added them all. And we didn’t peel them before ricing, we just pulled the skins out of the ricer. We also riced them again after we added the cream and butter.  (Ricer’s also work great for mashing potatoes!!!)

Norwegian Lefse

10 pounds potatoes
1/2 cup butter
1/3 cup heavy cream
1 tablespoon salt
1 tablespoon white sugar
2 1/2 cups all-purpose flour

DIRECTIONS
1. In a medium saucepan, cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer, pulling out skins. Place 9 cups of the riced potatoes in a large bowl. Beat butter, cream, salt and sugar into the hot riced potatoes. Rice potatoes again. Let cool to room temperature. (we put in cool garage overnight)
2. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
3. Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

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