How to make lefse demonstration with Lefse Time

Peel and quarter russet potatoes.

Boil the potatoes in lightly salted water until fork tender, but firm enough to avoid crumbling.

Use a heavy-duty ricer to rice the boiled potatoes.

Add butter to the riced potatoes and mix well.

Refrigerate the potato mixture overnight to chill.

Add cream, sugar, salt, and flour to the chilled potato mixture.

Scoop out the dough using a 1/3 cup scoop or cafeteria disher for uniformity.

Knead the dough by hand to eliminate lumps and create a smooth texture.

Shape the dough into a meatball and then flatten it into a patty.

Check for cracks in the patty and smooth them out with fingers.

Prepare a pastry board with flour for rolling out the lefse.

Dust the rolling pin with flour and pack the grooves with flour to prevent sticking.

Roll out the patty on the prepared board to the desired thinness.

Equipment Needed

Dietary

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