Grandma Ruth's Lefse: Difference between revisions
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=== Preparation === | === Preparation === | ||
Cook 2 quarts of potatoes in salted water until easily pierced with a fork. Mash potatoes with electric mixer (or foodmill or ricer) until completely free of lumps. | Cook 2 quarts of potatoes in salted water just until easily pierced with a fork. Mash potatoes with electric mixer (or foodmill or ricer) until completely free of lumps. | ||
Add sugar, butter and evaporated milk. Let cool completely; refrigerate. | Add sugar, butter and evaporated milk. Let cool completely; refrigerate. | ||
Revision as of 18:56, 25 December 2025
| Summary | |
|---|---|
| Prep time | 1 hr |
| Cook time | 1 hr |
| Source | Ruth Hegge |
| Yield / serves | |
| Rating | (unrated) |
Ingredients
- 2 qts Idaho potatoes
- 2 T sugar
- 1/4 c butter
- 1/3 c evaporated milk
- 2 c flour
Preparation
Cook 2 quarts of potatoes in salted water just until easily pierced with a fork. Mash potatoes with electric mixer (or foodmill or ricer) until completely free of lumps.
Add sugar, butter and evaporated milk. Let cool completely; refrigerate.
Knead in about 2+ cups of flour to 4 c potatoes. Roll with lefse rolling pin (best to cover it with a "stocking"); pastry cloth must be well floured.
Bake on hot lefse grill (400-425F) until small bubbles form - turn once.
Let lefse steam/cool between several dish towels until completely cooled.
