Foley Woman Puts Modern Twist on Making Lefse [VIDEO]

Peel the potatoes and remove all the little eyes.

Cut the potatoes into quarters for even cooking.

Cook the potatoes in a kettle for about 11 minutes until fork tender.

Load the cooked potatoes into a ricer to ensure they are lump-free.

Mix together sugar, salt, and butter, then let the mixture cool in the fridge for 3 hours or in the freezer for 30 minutes.

Cover the dough with a paper towel to prevent steam from collecting underneath the lid.

Once chilled, add flour to the dough and form it into balls.

Add 3 tablespoons of flour to a cloth for dredging the dough before rolling.

Take a dough ball, cover it in flour, and give it a couple of whacks before rolling it out.

Roll the dough starting lightly at the 2:00 and 10:00 positions until you can see the design of the cloth underneath.

Put a little flour on a stick, slice the stick through the rolled dough, and lift it up.

Cook the rolled dough on a hot griddle until tender, watching for bubbles to appear.

Once bubbles appear, check for light brown freckles on the other side.

Stack the cooked lefse in a cuddler to let the steam tenderize them.

Equipment Needed

Dietary

Allergens