NORWEGIAN LEFSE

DESCRIPTION

This traditional, soft Norwegian flatbread is one of the Cultural Festival’s most popular dishes!

ingredients 

• 5 lbs. Russet Potatoes

• 1 1/2 Sticks of Melted Butter (salted)

• 3/4 Cup Heavy Whipping Cream

• 1 1/2 TBSP Sugar

• 1 1/2 TSP Salt

• 2 1/2 Cups Flour

INSTRUCTIONS 

Peel, cube and boil potatoes until fork tender.  Drain and cool for at least 30 minutes.  Run potatoes through a River (twice).  Should have about 12 cups when you are done ricing.  Add melted butter, whipping cream, sugar and salt.  Incorporate ingredients together, cover and chill in fridge for 24 hours.

 Next day, mix in flour into the dough.  Roll a handful of dough into tennis ball-sized balls.  Then roll out on a floured pastry board with a rolling pin.  Using a lefse stick, work the lefse off the board and place on the lefse griddle.  Cook on one side for about 45 seconds or so.  Flip the lefse over and cook another 45 seconds or so.  Take lefse off the griddle and place on a tea towel, cover and cool.