Christmas Lefse
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Place potatoes and salt into a pot and fill with enough water to cover
2
Bring to a boil and cook until potatoes can be easily pierced with a fork
3
Drain and transfer to a large bowl
4
Measure in the butter and cream and mash until completely smooth
5
Cover and refrigerate overnight
6
Use your hands to shape the potato mixture into four even logs about 6 inches long
7
Cut each log into 4 or 5 pieces
8
Using just enough flour to keep the dough from sticking, roll out each portion as thinly as possible
9
Flip the dough over frequently and add more flour as needed
10
Adding too much flour can make the lefse tough so be careful
11
Heat a lefse grill or griddle over medium heat
12
Cook one at a time until the lefse are golden brown with darker brown bubbles on each side, flipping over once
13
Use a flat lefse turner if you have one
14
Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out
15
Once the lefse are completely cool, wrap in plastic to keep it moist