For 10 to 12 lefse:

  • 2 lb of floury potatoes
  • salt
  • Pinch sugar
  • 2 -3 Table spoon of whipped cream
  • 2 Table spoon of butter
  • 2 cups of plain flour

Step 1:

Peel and cut potatoes in half and then quartered. Put them into large pot of salted water and boil until fork tender. You should be able to pierce potatoes with a fork easily. If you're looking to make a nice small batch of lefse 1.5lb to 2lb of potatoes will give you approx 4 cups mashed potatoes.

Step 2:

When potatoes are done boiling, drain into a large colander. Be sure they are well drained. Scoop potatoes while they are still piping hot into your food mill and mash them into your empty pot you used for boiling or a large bowl. I only do that to save washing more dishes. Rice all your potatoes and then measure out 4 cups into another large bowl. Ideally the mash potatoes should be warm for the next step.
Step 3:

To your 4 cups add 1/4 cup butter in pats so it melts in nice and evenly. Stir a few times to get the butter mixed in well. At this point I just let the potatoes sit until they reach room temperature.

Step 4:

Once potatoes are at room temperature, add the whipped cream, salt, sugar and flour. Stir until all the flour is mixed in evenly. When everything is mixed your dough should have a lumpy texture . Try not to over mix it.

Step 5:

Make some small patties. About 1/3 cup lightly packed will make a ten inch round and should give you about 12 sheets. . I do suggest using a measuring cup so that you get fairly consistent size sheets. To prevent cracking on the edges of your sheet when rolling, be sure that the edges on your patties are smooth. Line up your patties on a sheet of greaseproof paper.

Step 6:

Turn your griddle on, at 500 degrees Centigrade. Roll down your patties on a clean cloth sprinkled with some flour. Work your patty from the center towards the edges. Lefse doesn't need to be perfectly round.

Step 7:

Transfer the "pancake"from the pastry cloth to the griddle. When transferring lefse to the grill be sure to move quickly to allow them to cook evenly.

Step 8:

Cook them for 30 seconds on each side. Your sheet should bubble up and have nice golden brown color.Set them aside to cool. Dust off your griddle after cooking each sheet to avoid burnt flour on your next sheet.