Traditional Lefse Day

Ever since I was a little girl my mom has made lefse every holiday season. It is as iconic to our family as the Thanksgiving turkey or the Christmas tree. The holiday season would not be the same without this classic treat in our home. We are starting to pass on the tradition to our kids who are now old enough to help. They are learning how to flour the lefse boards, roll out the mounds of dough ever so carefully, and place it on the lefse griddle.

Before we began our lefse marathon I ran up to see Joey Neely at the Copper Kitchen to see if he had any lefse tools on hand. He had exactly what I was looking to purchase and I was able to head home with my new rolling pin cover and lefse turner in hand.

Traditional Lefse Day

My mom being an avid lefse maker for years had her griddle, pastry board covers, and rolling pins ready to go!

For my family lefse making has always been a two day process. Successful lefse starts with buying the perfect potatoes, #1 Russet potatoes, bought that day or the day before. It is important that they are the freshest and hardest potatoes you can find. Spending money on the right potatoes is definitely worth it! Peel and cut them in half. It takes about ten pounds of potatoes.

Traditional Lefse Day

Put the potatoes on to boil and in the words of my mom, “Get’em to the stage the fork goes in really easy and DO NOT OVERCOOK! If you overcook them the dough will get sticky and hard to work with!”

Traditional Lefse Day

Once the potatoes are ready strain the potatoes in a colander. Place the potatoes back into the pot and you are ready to begin the ricing process!

Traditional Lefse Day

There is a couple of ways to rice potatoes. You can use an old fashioned ricer or you can use a chinois set (which is what we used this year). Both can be found at the Copper Kitchen! If you have an easier way to rice potatoes I would love to know about it and so would my dad!

Traditional Lefse Day

When you have nine cups of potatoes riced you are ready to finish your dough. To the riced potatoes add one stick of butter (not margarine). This year we used Hope butter which is made in Hope, MN (I will never use any other butter for baking! We saw a significant difference to our baking by using this butter! I am a Hope butter believer!) To the potatoes and butter add a third cup whipping cream, 1 tablespoon of salt, and one tablespoon of sugar. Mix in well. Cover the dough and they are ready for the morning!

Traditional Lefse Day

 Add two and a half cups of flour when mixture is cold.

Traditional Lefse Day

Use a quarter cup of the mixture for each lefse, form into patty, and then roll into a circle on a floured lefse board. Below Naomi is learning how to roll out a perfect circle. She kept repeating to herself “front, back, side, side”.

Traditional Lefse Day

Now, here’s my awesome mom to show you exactly how to do it!

When the lefse is golden brown and looks like this on both sides it’s done!

Traditional Lefse Day

When every ball of dough has been rolled and cooked to golden perfection we allow them cool. Folding each piece in in half and then in half again we place four in a quart size size bag. Trying to fit anymore in a bag tends to put crinkles and holes in them. We then divide them up and take them home. They are best stored in the fridge or freezer until ready to be used.

Traditional Lefsa Day

Traditionally lefse is spread with butter then sprinkled with either cinnamon sugar or our families favorite brown sugar! Rolled up, cut into pieces, and deliciously enjoy!

Traditional Lefsa Day

A batch yields around 3 dozen give or take depending on how many make it past our taste testers!

Recipe:
9 cups riced potatoes – kind of packed down
1 stick butter (not margarine)
Add while warm:
1/3 cup whipping cream
1 tablespoon salt
1 tablespoon sugar

Add 2 1/2 cups flour when mixture is cold. Use 1/4 cup of mixture for each lefse. Form into patty and then roll into circle on floured lefse board. Takes about 10 lbs. of potatoes.

You will also need:
*Lefse grill
*Lefse board with removable cover
*Potatoe ricer
*Lefse turning stick
*Two thick towels
*Wax paper
*Quart size bags for packaging the lefse when it’s done

Yields: 3 dozen

Happy Holidays from our Family to Yours!

robinrussell52

My rebel heart loves Jesus. It has been a journey learning about his love for me, but he continues to fight for me and has won my heart. I am learning to love and respect my husband Mark. After four years of being a mommy I fell in love with the role God had given me and I am now a passionate homeschool, stay at home mom. I love outdoor adventures with my family and our husky Skye. I love creating delicious physically and emotionally satisfying meals. I love walking life's hard road with those around me. I want to be a friend to the friendless and be a beacon of light and hope to the weary.

4 Comments:

  1. Love hearing about your family’s Lefse tradition. I have never had Lefse! Now I’m curious to try some!

  2. I’ve heard so much about Lefse I still need to try it.

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