First you have to have boiled potatoes. I boil mine with the skin on at a low temprature. It takes longer, but your potatoes dont get 'mushy' from taking on to much water.
Once the spuds are done, I strain them but dont let them cool for to long or the skins wont come off very easy. While they are still hot, you want to take off the skin and rice them. Anyone have a ricer??? I got mine at an antique shop because I couldnt find one that I like anywhere else. Her name is Myrtle...dont laugh at the old girl, she has a complex.
When you have riced your spuds they should look like this....
Then you need to add some of the ingredients. I say some, because the flour is the LAST thing that you add.
Take 8 cups of riced potato's - DO NOT PACK THE CUP!! just scoop them up lightly and go from there.
To the spuds add:
1/2 cup of cream
1/4 cup of sugar
1/4 cup of melted butter HOT
1 tblsp saltThis recipe calls for 1/4 cup vegetable oil, but I dont use it. I tried it but did not like the flavor. I did find that it rolled out a 'little' bit easier, but not enough to warrent compromising the taste.
Mix that together with your hands until it is well blended.
The one end is bigger than the other - the bigger end is your handle. Its skinny on one end to get under the rolled out sheet of Lefse.
Well, that is enough for now - I will finish the rest tommorow. The frying of the Lefse is a challenge too and this has taken me a while to get loaded and typed. Milk Dud is feeling abused so I better go and get him fed, changed and to sleep for a couple of hours so I can clean this house a little bit. Here is a picture of the little munchkin...
It was taken at my folks house on Christmas day - looks like the little girl I have not had yet.