Ingredients
- 4 cups potatoes, peeled and diced
- 3 tablespoons Butter
- 1/2 cup Half & Half
- 1 cup Flour (or a little more)
Make it step by step
- Bring potatoes to a boil and then simmer for 20 minutes or until they are done. Drain off water. Mash potatoes, butter and half & half until smooth and creamy. Chill in fridge until completely cooled, or overnight.
- Once it's cool, add the flour, working it in gradually. Knead well.
- Pull off small pieces of dough and roll it out like you would for piecrust, as thin as possible (1/8 inch), and approximately 6 to 8 inches across. Try to use as little additional flour in rolling to assure tenderness.
- Bake on a pancake griddle, which should be hot before you put the dough on, turning frequently to prevent burning. Use moderate heat. There is a handy lefse turner that is a small 1/4 inch x 1/2 inch stick that has all the edges roundly sanded. Nothing works as well for turning.
- In a minute or so you'll notice the lefsa start to bubble up as it browns on the griddle. Once you notice this, turn it with the lefsa spatula. Remove it from the griddle when the second side is done. (a minute or so)
- Cool and store in an airtight container.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.