12 cups warm, riced and packed potatoes (about 8-10 lbs.)
1 cup butter
1 cup lard
4 T. sugar
4 tsp. salt
6 cups flour
2 tsp. baking powder
Peel and boil 8-10 lbs. red potatoes. When done, squeeze through a potato ricer. Measure 12 cups of riced potatoes packed into measuring cup. Mix in butter, lard, sugar and salt while potatoes are still warm. Let cool for several hours or overnight.
Once cooled, add flour and baking powder to potato mixture. The lefse dough will feel dry at first, but after blending together and kneading, it will become similar to a pie crust dough.
Form about 40-45 dough balls. Then, pat down and roll out into 12- to 14-inch discs with corrugated (grooved) rolling pin. Cook on 325- to 350-degree lefse griddle. Turn when light brown spots appear. Fold in half circles, stack and steam inside newspaper wrapped with kitchen towels.
When all made, cool on the counter. Package lefse by folding into wedges, wrapping in plastic wrap and placing in zipper-lock bags. Freezes well.
EQUIPMENT NEEDED: To make Carol’s lefse, you will need an electric griddle, a heavy corrugated (grooved) rolling pin, a flattened turning stick and newspaper, in which the lefse steams. Carol also recommends a baking mat for rolling.Recipe by Carol Crabbe, formerly North Central Electric CooperativeRecipe by Carol Crabbe, formerly North Central Electric Cooperative
Recipe by Carol Crabbe, formerly North Central Electric Cooperative
