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Lefse

2 1/2 pounds russet potatoes, peeled and quartered
1/2 cup (1 stick) butter
1/2 cup whipping cream
1 tablespoon granulated sugar
1 teaspoon salt
2 1/2 cups all-purpose flour

Cook the potatoes in water to cover until just tender, not mushy.
Drain well in a colander and cool until you can handle the potatoes.
Press through a potato ricer into a large bowl. Mash in the butter,
cream, sugar and salt until very smooth. Smooth out the top of the
mixture and refrigerate uncovered overnight.

The next day, preheat a lefse grill to 400 to 450 degrees.

Mix the flour into the cold potato mixture. Blend the mixture very
well and knead it into a solid mass. Then, using an ice cream scoop,
or a spoon, shape the dough into 20 equal sized balls, using about
1/3 cup dough for each.

Flour a cloth-covered board heavily. Rub flour into a stocking-covered
rolling pin. Keep the dough very dry with flour.

Roll the lefse out to about 12 inches in diameter, keeping the
dough as dry as possible. With the lefse stick, check by running
it under the dough to be sure there are no wet spots. The object
is to roll the lefse as thin as you possibly can.

The grill should be hot enough that the lefse immediately begins
to bubble. When a peek at the grilled side shows a nice surface
of browned spots, slide the stick under it and carefully flip it
over. Your stick must be dry or the lefse will cling to it and be
torn in the process. Keep a clean cloth handy to dry the stick,
also to brush any excess flour off the grill.

If the edges of the lefse begin to get dry, brown and curl, you
are grilling the rounds too long. If the lefse is not browning
well, but remains light, your grill temperature is too low.

Stack the cooked rounds on top of each other on a terry towel.

Let cool completely. Then, carefully peel each round off the pile,
fold it into quarters and place into plastic zipper bags. Refrigerate
if it will be eaten in the next two days. Freeze to keep it longer.

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