Lefse

Ingredients

5 lbs potatoes ( 8 cups mashed and riced)

1/2 cup heavy cream ( not whipped)

 3/4 cup butter

 1 tablespoon salt

 4 cups flour ( scant)

 Directions

Peel the potatoes, cut into quarters (or smaller) and boil until tender.

Rice the potatoes and mix  with the cream, butter and salt.

Place the potatoes in the refrigerator to cool completely. 

Begin stirring in the flour, a cup or so at a time. (I divide the potato mix into two parts and do half at a time in my mixer)

Divide dough into 1-2 inch sized balls. The dough is best worked cold, so I form the balls, place them on cookie sheets and keep them in the fridge, take one at a time and roll it out into paper thin rounds on a floured board.

Transfer to the griddle by rolling it up gently on a lefse stick and unrolling it onto the griddle.

Bake on a hot, dry griddle.

Lightly brown (freckled) one side and then carefully flip and bake until freckled.

Stack, bag, and refrigerate or freeze.