How to make Lefse!

Good Morning all! I promised a Lefse post and here it is. I dont know how many of you have eaten Lefse or make it yourself, but this is a staple here at Christmas time.

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 salt

This 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.

This picture was taken by Big Son and his camera skills are a bit to be desired. He was more concerned with looking through the little 'eye hole' as he called it. After you have done this I put mine in the fridge overnight, covered of course. I use my great grandmas earthen ware bowl with a plate over it.

I also put my flour in the fridge because if it ALL stays cold then it is easier to roll. You will find that Lefse is difficult to roll out. It sticks to your roller and everything else. Most people add more flour, BUT by doing that you get a 'dry' lefse and it tastes like - flour - That is where the keep it all cold comes in.

Once you have let this get good -n-cold add 2 cups of flour and mix it again with your hands till the flour is well mixed. I always put it back in the fridge for about an hour so its again - COLD!!! The texture should be a sticky but not like it was before. It should be kind of like a sticky pie crust, but not as firm..... am I making any sense here guys? Its hard to explain - but I will do my best. Now I take out the big guns.... the lefse stick that doubles as a child beater.....you think I am kidding dont you? I AM I AM - but I have thought about it.. *grin*

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.

Then comes the rolling pin. It has grooves in it

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.