Potato Lefse

Let's Cook

1. Step 1.

   In a large stockpot over medium-high heat, boil the peeled russet potatoes until tender, about 20-25 minutes. Drain and let cool until cool enough to handle.

2. Step 2.

   Push the cooled potatoes through a ricer into a large bowl. Cover the bowl and refrigerate overnight.

3. Step 3.

   The next day, let the riced potatoes sit at room temperature for 10 minutes. Add ¾ cup heavy cream, 6 tablespoons room-temperature unsalted butter, 1½ teaspoons kosher salt, and 3¾ cups all-purpose flour. Knead on a floured surface for about 3 minutes until well mixed.

4. Step 4.

   Test the dough consistency: it should feel like light pie dough, form a ball without sticking to your hands, and hold its shape without cracking when pressed with a thumb. If too sticky, knead in more flour (a tablespoon at a time); if too dry or cracking, add another pat of butter. Taste the dough; it should taste like potatoes, slightly salty and buttery, not floury.

5. Step 5.

   Cover the dough loosely and let rest for 10 minutes. Meanwhile, warm a lefse griddle or large cast-iron pan to 400°F (200°C).

6. Step 6.

   Divide the dough into golf-ball-sized balls (about 20-25). On a floured surface, roll out each ball as thinly as possible into an 8-inch round, about ⅛ inch thick.

7. Step 7.

   Using a lefse stick or thin spatula, transfer one round to the hot griddle. Cook until bubbles form and the underside has browned in spots, about 2 minutes. Flip and cook the other side until similarly browned, about 2 minutes more.

8. Step 8.

   Transfer the cooked lefse to a plate and cover with a slightly damp towel to keep soft. Repeat with remaining dough, stacking lefse under the towel. Serve warm or at room temperature. Lefse can be made 1-2 days ahead and stored tightly wrapped at room temperature.