State fair winning lefse

Yield: 8 Servings

Measure Ingredient
8 cups Russet POTATOES
½ cup HEAVY CREAM
8 tablespoons BUTTER
1 tablespoon SALT
1 tablespoon SUGAR -- (about)
3½ cup FLOUR

*---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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