Norwegian Lefse

Total Time

2 Hours

Servings

15

Ingredients

• 10 potatoes, peeled
• 1/2 cup butter
• 1/3 cup double cream
• 1 tablespoon salt
• 1 tablespoon white sugar
• 2 1/2 cups plain flour

Instructions

1. In a medium saucepan, cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place 9 cups of the riced potatoes in a large bowl. Beat butter, cream, salt and sugar into the hot riced potatoes. Let cool to room temperature.
2. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls.
3. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
4. Cook on a hot (200°C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.