July 16, 2017 Dorothy Hoover

This recipe comes from Betty Smith and Dorothy Hoover. It is the recipe that is used for the Thanksgiving Sale that turns out mountains of lefse every year. I like to use russet potatoes from the Red River Valley.  They are a drier potato than Idaho (Idaho, more irrigation).  If using a dry potato, less flour is needed and results in a better lefse.

Items you may want to invest in for lefse making: Electric Lefse Griddle, Pastry Board and 3-4 Pastry Cloth Covers, Corrugated Rolling Pin and 3-4 Rolling Pin Covers, Lefse Stick, Potato Ricer, Flour Dredger/Shaker.


6 cups of riced potatoes (do not over cook)

Add to the potatoes while still warm:
1/2 cup melted butter
2 tsp sugar
1 1/2 tsp salt
1/4 cup whipping cream


Mix all ingredients together and refrigerate to allow everything to meld and the flour to fully hydrate.

When ready to roll add 1-1 1/2 cups flour to the mixture.  Make balls of dough about the size of golf balls and set aside under a damp towel in preparation of rolling out. Flour your board and roll out each ball into a nice round circle until about 1/8 inch thick. Using a lefse stick move to a griddle and cook each side until dark browning begins to appear. Remove and place on a damp towel to cool, then cover with a damp towel until ready to serve or package for freezing. Continue making until all the dough is used up.


Photo courtesy of the New York Times.