Leona's Lefse

Recipe View 23 mins Boil the Potatoes: Place the unpeeled potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook until the potatoes are tender but not mushy, about 20-25 minutes. Drain well and let cool slightly until you can handle them.

Recipe View 53 mins Peel and Mash: Peel the potatoes while still warm. Using a potato ricer or masher, mash the potatoes until smooth. Measure out 4 cups of mashed potatoes and set aside to cool completely. (Cooling Time: Approximately 30 minutes)

Recipe View 5 mins Combine Ingredients: In a large bowl, combine the cooled mashed potatoes, melted butter, and sugar. Mix well. Gradually add the flour, mixing until just combined. The dough should be soft and slightly sticky, but not overly wet. Adjust flour as needed.

Recipe View 6 mins Roll the Lefse: Lightly flour a clean work surface and your rolling pin. Take a small portion of the dough (about the size of a small apple) and roll it out into a very thin circle, about 6-8 inches in diameter. Aim for a crepe-like thinness, being careful not to tear the dough. (Rolling Time: Approximately 5-7 minutes per lefse)

Recipe View 4 mins Cook the Lefse: Heat a dry cast iron skillet or griddle over medium heat. Gently place the rolled-out lefse onto the hot surface. Cook for 1-3 minutes per side, or until lightly browned and slightly blistered. (Cooking Time: Approximately 2-6 minutes per lefse)

Recipe View 1 mins Serve: Remove the cooked lefse from the skillet and stack on a plate. Serve warm with your favorite toppings such as butter and jam, cinnamon sugar, or savory fillings like meat and cheese.