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.