State fair winning lefse
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Russet POTATOES |
| ½ | cup | HEAVY CREAM |
| 8 | tablespoons | BUTTER |
| 1 | tablespoon | SALT |
| 1 | tablespoon | SUGAR -- (about) |
| 3½ | cup | FLOUR |
Directions
*---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
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