Lefse Recipes

Steps:

• Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
• Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
• Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

Steps:

• peel, wash, and dry the potatoes.
• grate them using a hand grater or a food processor.
• add the milk, salt, flour and mix well.
• cover with a damp towel and let sit overnight.
• the next day: on a flour covered board, roll out dough very thin.
• Cut it into 6" round circles.
• transfer to heated non-stick griddle or skillet one at a time and lightly cook on each side until it gets little brown spots.
• wrap in warm towel until ready to serve.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Drain. Press through a potato ricer or strainer into a large bowl. Stir in cream, shortening, sugar and salt. Cool completely. , Preheat griddle over medium-high heat. Stir flour into potato mixture. Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 12 portions. Roll each portion between 2 sheets of waxed paper into an 8-in. circle., Place on griddle; cook until lightly browned, 2-3 minutes on each side. Remove to a platter; cover loosely with a kitchen towel. Repeat with remaining portions. When cool, stack lefse between pieces of waxed paper or paper towels and store in an airtight container.

Steps:

• Mix together first 7 ingredients, then add flour until you have a stiff dough. Using a corrugated rolling pin, roll out dough into 8-inch circles that are 1/8 to 1/4-inch thick. Place circles, 1 at a time, in lefse pan or heavy frying pan. Cook for about 3 minutes per side, or until cooked through.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• Peel and cook potatoes until well done. Then, mash cooked potatoes while still hot, and add lard, butter, salt, and cream. Mix ingredients together until smooth. After potato mix has cooled down, add flour and mix with hands (if dough feels too soft, add flour or if dough feels too hard add cream.) Form dough into a long roll or a round ball about the size of a tennis ball. Place into the refrigerator.
• Heat griddle to 450 degrees F or more.
• Remove dough from refrigerator, and roll onto well-floured cutting board until thin. Use a lefse stick or a long spatula to move the dough to the griddle. Watch closely, and when the sheet is bubbly all over, flip over and cook the other side. You may turn more then once to get the correct browning. Place the cooked lefse on a cloth and cover with another cloth. Add lefse in stacks of 6 and turn over after 6th one has been placed on top. When finished let cool before packaging.
• Serve with brown or regular sugar or butter. Add a thin slice of meat instead of sugar or butter for something different.

Steps:

• In a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes. Place in the refrigerator until thoroughly chilled.
• After dough is thoroughly chilled, add the flour, using a pastry blender to cut in.
• Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator.
• Heat an electric griddle to 375 degree F (190 degrees C).
• Divide logs into 8 pieces. Roll to about the size of a 10 inch tortilla. Work additional flour into rounds as needed. Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough.
• Bake on the griddle until each round feels dry but not crisp. Turn frequently.
• Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.

Steps:

• In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
• Kneed briefly on lightly floured board, adding flour to make the
• dough non-sticky.
• Divide dough into 12 equal balls; roll each on lightly floured
• board into a circle paper thin.
• Lightly oil a heavy skillet or crepe pan; set over medium heat.
• Cook one at a time, until lightly browned, about one minute on
• each side.
• Stack on a plate with a paper towel in between each one.
• Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.