07 December 2008

Abundant Russet Potatoes

Heavy table cream can be costly, but if you shop around or wait till it is on sale, you can get it for cheaper. Or settle for regular cream, or if you must, use half and half. But don't bother making this recipe if you are going to use milk. I'm sure there are recipes around that are for milk. This isn't one of them.

Lefse cakes from heavy cream are delicious. I visited a sister in Wisconsin, and ate 6 at one sitting. They are delicious spread with butter and jam.

Potato Lefse

About 10 large potatoes (or 5-pound sack)
1 1/4 cups of cream. The best is heavy cream.
1/2 teaspoon of salt
3/4 cups sweet butter
2 teaspoons sugar
5 cups flour

A. Peel, dice, and place potatoes in a heavy pan. Cover with cold water, and add salt. Bring to boil, and reduce heat to simmer. Cook for 15 to 20 minutes.

B. Drain off the water, and mash potatoes as you would if you were making mashed potatoes.
Add butter, sugar, and cream. Mix thoroughly.
Now add flour. Combine.
Cover potato dough, and refrigerate for at least 10 hours.

C. Spoon out egg-sized balls to a floured wooden surface. Roll out to the depth of card stock. Add flour to mixture if too thin, do not overwork the dough or you will make it tough.

D. Using the rolling pin, roll the lefse cake onto a hot griddle. Do not use any oils. The griddle must be dry and hot.
Cook for about one minute, and using a spatula, flip the cake over.

Cool the Lefse cakes completely before wrapping to avoid soggy cakes that stick to each other. These are good warm or cold.

The best rolling pin is the kind that is corrugated or one that has a waffled pattern. I believe they are called Double Cut.



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