Yield: 8 Servings
|8 cups||Russet POTATOES|
|½ cup||HEAVY CREAM|
|1 tablespoon||SUGAR -- (about)|
*---but do not mix flour into above mixture until right before you do final mix to began frying the lefse-see below) Rice POTATOES while hot. Add CREAM, melted BUTTER, SALT, and SUGAR. Cool to room temperature. Refrig overnight/ Add 1 C.* Flour to ½ the Potato mixture Knead together well.
After rolling/baking 1st half, Do the same to the saved 2nd half of the potato mixture Add 1* Cup of the FLOUR to it Use remaining* FLOUR for rolling lefse. Don't use too much FLOUR for rolling. Roll mixture into thin pieces Bake on Lefse Grill - Spread with BUTTER...YIPEE! Recipe By : ClayCooker