Christmas Lefse

Recipe View Boil the Potatoes: Place peeled potatoes and salt in a large pot, covering with water. Bring to a boil and cook until fork-tender (approximately 20-25 minutes). Drain well and transfer to a large bowl.

Recipe View Mash and Enrich: Incorporate melted butter and whipping cream into the cooked potatoes. Mash until completely smooth, ensuring no lumps remain. (5 minutes)

Recipe View Chill the Dough: Cover the mashed potato mixture and refrigerate overnight. This step is crucial for developing the right texture and flavor.(8 hours)

Recipe View Shape the Logs: Gently form the chilled potato mixture into four equal logs, each about 6 inches in length. Divide each log into 4 or 5 pieces.(10 minutes)

Recipe View Roll Out the Lefse: On a lightly floured surface, roll out each portion as thinly as possible, using just enough flour to prevent sticking. Flip frequently and add flour sparingly to avoid a tough lefse.(20 minutes)

Recipe View Cook on the Grill: Heat a lefse grill or griddle over medium heat. Cook each lefse one at a time until golden brown with darker brown bubbles on each side, flipping once. Use a lefse turner for best results. (2 minutes per side)

Recipe View Keep Warm: Stack the cooked lefse on a plate or tray and cover with a clean tea towel to keep them soft and pliable. Once completely cooled, wrap them in plastic wrap to maintain moisture.(5 minutes)