Ingredients
60 servings
- •10 pounds potatoes, peeled
- •0.5 cup butter
- •0.33333331346512 cup heavy cream
- •1 tablespoon salt
- •1 tablespoon white sugar
- •2.5 cups all-purpose flour
Instructions
- Gather all ingredients.
- Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
- Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.
- Stir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls.
- Lightly flour a clean cloth and roll out lefse balls to 1/8-inch thick.
- Heat a griddle over high heat.
- Cook lefse on the hot griddle until brown blisters form, about 1 minute per side. Place cooked lefse on a damp towel to cool slightly. Repeat with remaining dough, stacking them on top of each other as they're cooked; cover until ready to serve.
Nutritional Facts
Per 60 servings
- Calories: 96
- Carbohydrate: 17g
- Fat: 2g
- Fiber: 2g
- Protein: 2g