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Author Notes: A Minnesotan family tradition —Adia Benson
Step One: Potato Base
- 6 Russet potatoes
- 1/2 cup Unsalted butter, room temperature
- 1/2 cup Heavy cream
- 1 teaspoon Kosher salt
Step Two: Lefse Dough
- 2 to 3 cups Flour
- Wash and peel your potatoes. Cut the potatoes into 2” by 2” pieces, as uniform as possible so that they cook evenly. Place potatoes in a pot of cold water and bring to boil over medium-high heat.
- Let the potatoes continue to boil and cook for about 10 minutes until they are very soft and can be pricked with a fork. Remove from heat, drain the potatoes and place in large bowl.
- While hot, mash the potatoes as much as possible, removing any chunks. Add the butter in small pieces, cream, and salt. Continue to mix together with rubber spatula until the butter and cream is completely absorbed.
- Transfer the potatoes to storage container and refrigerate. Mashed potatoes should be chilled overnight and can be kept for three days. When ready to make the Lefse remove the potatoes from the fridge and add 2 cups of flower.
- With your hands create small balls, approximately the side of a golf ball. Place on the counter underneath a damp towel. When your balls have been formed generously flower your workspace and begin rolling out your balls into small circles.
- Heat a non-stick pan or cast-iron. Add a small amount of butter, barely any, and place the Lefse on the pan. After about 2 minutes, when golden-brown, flip. Allow Lefse to cook on both sides, remove and reserve on a tray.
- When all of the Lefse is ready, place your filling on the circular bread, roll up or enjoy like a flatbread.