• 2 pounds Idaho russet potatoes (about 5 large potatoes)
• 1 teaspoon salt
• 1/4 cup heavy cream (or evaporated milk)
• 1 tablespoon butter (softened)
• 1 tablespoon sugar
• 1 cup flour​

Steps to Make It...

    Gather the ingredients.

    Preheat the oven to 175 F.

    Peel the potatoes, making sure that no peels or eyes remain. Then coarsely chop them into 1-inch pieces.

    In a stockpot, bring water to a boil, add the potatoes and boil them until they are fork tender.

    Drain boiled potatoes well, then place in the warm oven for 15 minutes to dry them further.

    Remove the potatoes from oven and pass the potatoes through a ricer. (You should have about 4 cups of riced potatoes.)

    Mix in salt, heavy cream (or evaporated milk), butter, and sugar.

    Place in refrigerator and chill overnight.

    Preheat a lefse griddle or cast iron griddle to 425 F.

    Use a pastry blender to cut the flour into the chilled potatoes.

    Pinch off pieces of dough the size of a biscuit. An ice-cream scoop works well for this.

    Using a rolling pin with a well-floured sleeve and a floured pastry cloth or board, roll out each piece into a 12-inch circle.

    Carefully lift the circle with a lefse stick and transfer it quickly to the griddle.

    Bake the lefse on the griddle until brown spots begin to appear.

    Flip and bake the other side.

    Remove the cooked lefse to a plate lined with a damp clean cloth to cool. Cover with another damp cloth. Continue to cook the remaining lefse.

    Serve the lefse with butter and sugar.

Tips

When you are selecting your potatoes to make lefse, ensure to use the driest, mealiest potatoes you can find.
 Lefse can also be frozen for up to six months. To freeze them, fold the cooled lefse into quarters, place them in zip-top freezer bags, and freeze. When you are ready to use them, remove them from the freezer and put them on a plate line with paper towels. Allow them to come to room temperature and reheat before serving.