Submitted by Joyce Traver
“My brother, John Gilbertson, is the lefse baker in our family. He learned the craft during a long apprenticeship with my mother, Anna Gilbertson. Mom and John are very picky about their lefse, both say ‘you HAVE to use Idaho russets and boil the potatoes until JUST done’ – so there.”
8 cups Idaho russet potatoes, boiled and mashed
1/2 cup whipping cream
1-1/2 tablespoons salt
1/2 cup butter
3 cups flour
1/2 cup whipping cream
1-1/2 tablespoons salt
1/2 cup butter
3 cups flour
The night before you make the lefse: Boil potatoes until just done. Drain and rice potatoes; add cream, salt and butter and mix well. Cover bowl with cotton dish towel and refrigerate over night. DO NOT cover bowl with plastic wrap or foil – it causes condensation.
Next day: Add flour to potato mixture. Form into “lefse-size” balls (larger than a golf ball, smaller than a tennis ball); place on a cookie sheet, cover with cotton dish towel and refrigerate for a couple of hours.
Roll out balls on floured board or pastry cloth. Fry on HOT (500°) lefse griddle. Eat immediately or stack hot lefse on cotton dish towels until cool.
If you’re going to freeze the lefse, for Pete’s sake, put it in the freezer as soon as it’s cooled off.
