Potato Lefse

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 2 1/2 lbs russet potatoes, peeled and cut in half
• 2 tablespoons butter (room temp)
• 1/4 cup milk
• 1 teaspoon salt
• 2 cups all-purpose flour, plus additional flour for rolling and dusting

Recipe

• 1 boil potatoes until tender. drain well and return to pan and stir over low heat, a few minutes, to dry the potatoes, being careful not to brown them.
• 2 mash potatoes using a potato ricer, and place in heavy-duty electric mixer bowl.
• 3 add the remaining ingredients, except the flour for rolling and dusting, mix well.
• 4 blend together to form a nonsticky dough.
• 5 knead and form in a smooth log. divide into 24 pieces.
• 6 roll each piece into a 8-10" circle.
• 7 turn the lefse as you roll it and keep it well coated with flour to prevent sticking.
• 8 the dough is soft, but try to use as little flour as possible.
• 9 preheat an electric griddle or frying pan to 375 degrees, or use a griddle or frying pan over medium heat. lightly grease with oil.
• 10 shake excess flour off each circle of lefse and place it in the pan.
• 11 it will start to bubble; cook until the bubbles are lightly browned, about 1 1/2 minutes.
• 12 with a spatula, turn and cook the other side.
• 13 stack the lefse on a wire rack as they are cooked, or wrap them in foil and keep warm in a 200 degree oven.
• 14 they can be frozen and quickly reheated in the frying pan or on the griddle.