Lefse – from the Old Country

10 cups mashed potatoes (7 large potatoes)
(6 qt Dutch oven approx 11 cups)
1 cube butter
1/2 cup heavy cream
2 teaspoons salt
3 tablespoons brown sugar
3 cup flour

makes 30-32 lefse

Boil the potatoes without peeling. Turn to med-low and continue boiling until soft all through. While still warm, peel, mash and put through ricer. Mix in butter (while still warm) and then add cream and salt. Cover and refrigerate overnight (8 hours).

After chilled, knead in sugar and flour. Usually best kneaded by hand.

Roll and cut into 30-32 balls. Using rolling pin, roll each ball on a clean, flour-dusted counter, dusting as needed with flour. Keep remaining portions of batter in refrigerator while baking.

Bake on ungreased griddle, at 400 degrees, until brown (approx 2 min). Turn over and bake other side until brown. Do not overbake.

Stack lefse between towels to cool.

Store in refrigerator.

Serve with butter and brown sugar!

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