| Prep time: | 30 Min |
| Cook time: | 30 Min |
| Ready in: | 2 Hrs |
| SERVINGS: |
| Original yield: 60 Lefse cakes |
INGREDIENTS
* 10 pounds potatoes, peeled
* 1/2 cup butter
* 1/3 cup heavy cream
* 1 tablespoon salt
* 1 tablespoon white sugar
* 2 1/2 cups all-purpose flour
DIRECTIONS
* In a medium saucepan, cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place 9 cups of the riced potatoes in 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.
