I have owned a lefse griddle for many years and have never used it. Recently it had its maiden voyage.
It all started with a person posting to our factory message board asking where to buy lefse.
Not sure why, but I reached out and asked whether she wanted to join me in making some. A month later we did it. The idea was that we'd each prepare a recipe at home so we both had the experience of that, and then we'd get together at our place to cook the lefse. She found two recipes and chose one. I took the other. And on the day I was to make it I figured out that they'd omitted an ingredient. Argh. Then I misunderstood the next recipe I chose and thought it called for ten potatoes. Oops! Ten cups of potato. I weighed my mashed potatoes, discovered it was just over 5lbs, and selected the first recipe I could find on the Internet that called for five pounds of mashed potato.
I made huge messes while making my recipe, but it was fun.
Then you clean up, put your prepared mashed potato in the fridge over night and do more stuff to it the next day. Here is Phase 2, adding flour to the potato to make the dough.
Then you make little dough balls and put it back into the fridge and take them out when you're ready to roll the dough into rounds. When my colleague arrived with her recipe, she mixed hers up and we tried the two different recipes. Mine was more tender and easier to griddle. Hers was more fragile but more delicious.
Here is our first lefse:
And here is our final hoard of lefse.
It was so great. Both of us were covered in flour, and the kitchen cleanup was long and not fun. And when I relayed this news to my cousin in Norway she agreed! She also said an interesting thing, which is that our lefse was much thinner than Norwegian lefse. An observation I'd like to make about this is that "thinness" in lefse is a point of pride often mentioned in English language recipes. Perhaps it's a regional twist. Anyhoo, we had a great time, had much lefse, and mrguy enjoyed the results.
The next day I even made what I'm calling a lefsedilla:
It was, of course, delicious.
Based on this recipe
(Makes about 25 10-inch diameter lefse rounds.)
Potatoes: 1/3 red potatoes, 2/3 Russet
Butter: half unsalted, half salted
5.2 lbs. potatoes, weighed after ricing.
1 tsp. salt.
1 tsp sugar
1/2 cup butter
1/2 cup cream
About 3 cups flour; more for dusting.
Dough, Phase 1:
1. Peel potatoes. Remove all blemishes.
2. Boil the potatoes GENTLY until just done.
3. Put potatoes through ricer and mash until perfectly smooth.
3. Stir in 1/2 cup softened butter. Add salt and sugar.
4. Add 1/2 cup cream. Mix.
5. Refrigerate overnight.
Dough, Phase 2:
Note that the dough was very cold when I mixed in the flour, and I did not handle it, mixing in the flour with a bamboo spatula. I mixed in exactly 1 cup of flour for every 4 cups of potato.
Just before rolling, stir in about 1 cup of flour to each 4 cups of potatoes, packed. Do about half the batch at a time, returning the rest of the fridge. Five pounds of potatoes need about 2 1/4 cups flour.
6. Turn on lefse grill; It should be on nearly the hottest setting. Make sure it's completely pre-heated.
7. Shape batter into balls about the size of fat golf balls, to start. You can make them a little larger later, when you get the knack of rolling out. Refrigerate balls.
8. Follow any other recipe re: rolling, cooking, etc.