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Tony and I were supposed to make lefse with a few friends today…had to postpone the event…suddenly 5 lbs of riced potatoes sitting in my fridge needing to get used.  My kitchen soon became a lefse making machine as I cranked out two batches of the wonderful goodness.  There are still potatoes waiting in the fridge but at least it is a start.

Making Lefse from Ingrid Barlow on Vimeo.

You can find many lefse recipes from complex to very simple, but here is the one I use thanks to the Central Lutheran ladies of Elk River, MN.

5 cups riced (or mashed) potatoes…like Russet

1 tsp salt

3 Tbsp sugar

1/4 cup melted butter

1/2 cup whipping cream

2 cups flour

-Get your potatoes riced the night before and in the fridge.  Add the rest of the ingredients and roll into large golf ball size balls.  Set balls in the fridge and pull them out right before you roll them.

After you cook, put the hot lefse in between kitchen towels so they stay soft.  To eat–I always put butter+sugar and then roll them up.

Once lefse is cooled completely, you can fold several of them up, toss in a freezer bag and freeze.