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LOCATION: Recipes >> Breads Pancakes >> Lefse 04

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2 lb old or mealy potatoes, peeled and coarsely chopped
1/3 cup soft unsalted butter
1/2 cup heavy cream
1 1/2 tsp salt
2 cups unbleached all purpose flour

The day before, prepare dough: Place the potatoes in a large pot
and add water just to cover, cook until soft. Drain and mash the
potatoes(there must be no lumps) Transfer potatoes to a bowl. Stir
in butter, cream and salt and blend well. Sift and stir in 2 cups
flour. Work the dough into a ball, Do not knead. If the dough feels
very sticky add more flour. Cover and refrigerate overnight, well
sealed in plastic wrap.

Turn the dough onto a well floured surface, divide in 2, set 1 half
aside covered with plastic wrap. Divide the piece of dough into
16 equal pieces. Keeping your hands and working surface slightly
floured, flatten 1 piece of dough with the palm of your hands,
turning it over 1 or 2 as you go.Using a rolling pin Roll out dough
to a thin round,8 to 10" across. Turn it over 1 or 2 keeping the
rolling pin and work surface lightly floured. repeat with rest of
dough. Heat an electric frying pan to 350 F or a cast iron skillet
or a lefse pan. When pan is hot, transfer a rolled out bread to
the pan and cook 45 seconds to a minute until lightly speckled with
gold. Turn over and cook the other side.If you plan to store it
Store between sheets of wax paper in the refrigerator.


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