Jordon loves lefse. Despite having no Norwegian blood in me (although my middle name is Synerva), I love it as well. So I start making batches around Thanksgiving and make them to Christmas. Jordon’s grandmother on the Cooper side used to make MASSIVE batches at a time. So much lefse that Jordon had to check with his aunts to see if he was right or just making it up in his mind (she used to make an ice cream pail of flat lefse for every day of the Christmas season. From what I have been told, it never used to last the entire day. The Coopers and Priors ate a lot of lefse.
- 10 Lbs. Red Potatoes, peeled
- 1 Lb. Unsalted Butter (room temperature)
- 2 1/2 Cups All-Purpose Flour
- Bring a large stock pot full of water to a boil. Cut your peeled potatoes 2-3 pieces depending on size and cook until they are tender. You may need to do multiple batches if you are using a smaller pot.
- Rice the cooked potatoes into a large bowl with your potato ricer. Once you have riced all of the potatoes cover and let them cool overnight in your refrigerator.
- Remove your potatoes from the refrigerator and let them warm slightly. Move approximately half of the riced potatoes to a smaller bowl. Add the flour in 1/4 cup increments, along with 1/2 stick of butter in chunks and 1 Tsp. salt. Knead the mixture until everything is well mixed. Test the consistency of your dough, you are looking for a texture similar to light pie dough. It should form into a ball without sicking to your hands and hold its shape without cracking if you press the dough ball lightly with your thumb.
- If the dough feels too sticky add a little more flour, if it is too dry or is cracking when pressed add another couple pats of butter. Taste the Lefse dough as you go, it should taste like potatoes not flour. The dough should be slightly salty and buttery, but be careful not to over-do-it on the salt.
- Warm your griddle to 400°F/200°C. If you are using a traditional lefse griddle remember to place it on a surface that will not be damaged by the high level of ambient heat. The heat from your lefse griddle could cause your stone counter top to crack or your laminate counter tops to delaminate. It is recommended that you use something to cover your countertop to help dissipate the heat. I use a tava and just move it from the hot element to another element when I need to.
- Form the finished potato mixture into balls about the size of a golf ball. Flour a pastry board covered with a pastry cloth and rub the flour into the cloth. You want enough flour so that your lefse will not stick, but not so much that your lefse is completely covered in flour. Roll out your lefse on your pastry board until it is 1/8 inch thick. Using your lefse stick transfer the lefse to your griddle. Cook on the griddle until bubbles form and each side has browned. Place the lefse on a damp towel to cool slightly and then cover with a damp towel until ready to serve.
- If you are storing the lefse, after it has cooled fold it in quarters and place 8-10 sheets into a 1 gallon freezer bag. Store in your freezer for up to 3 months. To thaw – remove from freezer, place on a plate covered with paper towels and allow to come to room temperature.