In Tootie's day she made lefse with something called 'Instant buds'. Thanks to my Mother's likely resentment towards said buds, I really didn't grow up with an intimate knowledge of instant potatoes. But when you are making Lefse for a crowd after all of the potatoes have been claimed, you might turn to Potatoes in an Instant to make life just a littler easier on the farm.
The following is a recipe for Lefse using whole Russet potatoes, and in honor of Tootie we have also included below her favorite never fail recipe from the Appleton Senior Citizen Center.
Note: You will certainly need a lefse griddle and turning stick. The remaining supplies can be fudged a bit with with more common kitchen supplies.
- Lefse Griddle
- Lefse Stick 1 1/2"
- Lefse Rolling Pin - Corrugated
- Rolling Pin Covers
- Potato Ricer
- Potato Peeler
- Huge pot for boiling potatoes, we used our water bath caner
- 10 pounds potatoes, peeled
- 1/2 cup unsalted butter
- 1/3 cup heavy cream
- 1 tablespoon salt
- 1 tablespoon white sugar
- 2 1/2 cups all-purpose flour
- Cover potatoes with water and cook until tender.
- Run hot potatoes through a potato ricer or use a cheese grater to essential shred the potatoes.
- Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. This is very important, let cool to room temperature (this will take hours).
- 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.
Now is the really hard part, do you roll up your lefse with just plain butter or are you a butter and sugar kind of square head? Either way this recipe will make around 60 lefse cakes and is easily stored in the freezer for months. I have been told to let the lefse first cool in a plastic garbage bag so that the cakes absorb as much moisture as possible before freezing. Good luck!
NEVER FAIL LEFSE RECIPE: APPLETON SENIOR CITIZEN CENTER
- Make Instant potato buds like you would for eating except double the amount of butter used on the directions on back of the box. Also use cream instead of milk. Cool it well.
- Use half a cup of flour to each one cup of mashed potatoes and mix these to well together.
- Roll out as thin as possible on a lightly floured cloth board.
- Two cups potatoes and flour makes ten.