My daughter, Skatje, was having a semi-public discussion with my niece, Rachael, about making lefse, and she shared her recipe. I have stolen it and now post it publicly, because the world — nay, the universe — needs this information. Use it wisely.
8 cups riced potatoes (a 5lb bag should cover it)
3-4 cups flour (depending on wetness of the potatoes; aim for as little flour as you can get away with without being too sticky. Don’t overcook the potatoes or they’re just gonna be a mushy wet mess)
1/2 cup butter
1/2 cup heavy cream
(This is definitely more lefse than the posted recipe is for, but who doesn’t want more lefse?)
But for the past several years I do a vegan version that you would never guess is vegan and everyone seems to be a huge fan of. For that, I substitute the butter for Earth Balance margarine. For the heavy cream, I take a 1/2 measuring cup, fill it a little more than half full of cashew milk and then add margarine until it fills up to the top.
As far as directions: Boil potatoes for around an hour (until they seem that mashable level where you can stick a fork in really easily). Drain, stick in fridge until tolerable temperature to work with. Rice them (pack down the measuring cups for that) and mix in everything but the flour. Refrigerate again until good and proper cold (like overnight). Add the flour until it’s not very sticky. Put back in fridge until cold cold cold.
My current setup for rolling it is great but often you have to work with a less ideal setup. I have the rolling space on the counter in the front (kept well-floured), the grill to my left, and the fridge on my right. I keep the dough in the freezer during it. Just reaching in and grabbing a small handful each time. I can roll out this whole batch in about 45 minutes. Flour the board/table, roll roll roll a bunch, flip, scatter some flour on top, roll roll roll, lift up with stick and shake as much flour off as possible before putting on grill. If you get quick enough, it’ll be time to flip the one you’re rolling at the same time as you need to flip the one that’s on the grill.
But the unideal setup is where you have to roll it out somewhere a good ways away from the fridge. In this case it may be sensible to do it in batches where you take a break to chill the dough back down again. Cold temperature is key for getting it not too sticky to roll and not needing so much flour so that the taste becomes more of a sad flour-y flatbread than delicious soft potato-y lefse.
Tools are important too. You need one of those weird grooved rolling pins. I’ve made a lot of lefse without a cloth rolling board, but can hands down say that that is SO necessarily to get paper thin lefse and overall makes things less of a pain in the ass with it shrinking or sticking to the table underneath. You need some sort of grill/skillet thing that can get up to 500 degrees. If someone tells you to oil said skillet (as this recipe does), that person needs to be cooked until lightly brown on each side.
Lefse is a holiday tradition in my family. My grandmother would make huge quantities every fall, and share them out to everyone. I used to make it for my kids, but it was never as good as my grandmother’s, and I wasn’t consciously aware of a lot of the information above, so my results were inconsistent. Skatje has, through practice and the inheritance of family tradition, become the Zen Master of Lefse, the Lefse Buffy, and everyone should heed her words. Especially the bit about cooking anyone who tries to fry their lefse. Ewww.