makes 20-24 lefse
4 1/2 pounds Russet Potatoes, scrubbed clean
3/4 cup half-and-half
1/2 cup (4-ounces) unsalted butter, melted
1 1/2 Tablespoons granulated sugar
1 Tablespoon kosher salt
4-5 cups unbleached all-purpose flour
Place the potatoes in a large pot and fill with cold water. Bring the water to a boil and cook until the potatoes can easily be pierced with a knife, about 30-45 minutes. (Cooking time will vary depending on the size of the potatoes. Remove the pot from the heat, drain the cooking water, and allow the potatoes to cool until able to handle yet still warm. Peel the potatoes, discarding the skin, and force them through a ricer (using the small-holed disk) set over a large bowl. Add the cream, butter, sugar, and salt to the riced potatoes and mix until thoroughly combined. Cover the potato mixture with a sheet of plastic wrap and refrigerate overnight or no less than 10-12 hours.
To finish the dough, use a large kitchen mixer fitted with the dough hook set at speed 2 or knead the flour in by hand. Start by kneading 2 1/2 to 3 cups of flour into the potato mixture, then add 1/2 cup of flour at a time until the dough clings to the hook and cleans the sides of the bowl or if kneading by hand, the dough should be slightly sticky, but smooth and elastic.
Place dough on a lightly floured work surface and divide in half. Roll each half into a log-shaped roll about 2 1/2 inches in diameter. Cut each log into 10 to 12 pieces. (Cutting the dough into 10 pieces will yield a 12-inch lefse round. Cutting the dough into 12 pieces will yield a 10-inch lefse round.) Place the dough pieces onto a cookie sheet and refrigerate until ready to use.
Preheat a lefse griddle between 450º-475º F. Generously massage some flour into a covered lefse board or pastry cloth. Remove one dough ball from the refrigerator, roll it into a ball, then flatten the ball on the board with your hand. Using a "sock"-covered, grooved rolling pin, roll out the dough. (For each rolling stroke, rotate the dough so that the dough rolls out evenly into a round shape.) When the dough is half of the desired diameter, use the lefse stick to gently release it from the board and turn over, adding flour to the board and pin as needed.
When the lefse dough is as thin as you would like (you should be able to see the stick through the dough), use the stick to lift the dough and lay it out on the heated and ungreased griddle. Cook the lefse on the first side until it is lightly freckled with light brown spots. Using the lefse stick, turn the dough to the second side and cook until it is spotted with brown spots.
When the lefse is finished cooking, slide the stick under the middle to lift it off the griddle. Lay it on a smooth cotton towel (I use a thin bar towel). Fold the lefse in half and then fold it again in quarters. Cover the lefse with another clean towel to keep the lefse moist while cooling. Repeat with the remaining lefse dough, gently overlapping the finished lefse quarters. Allow the lefse to cool completely before storing. Store in the refrigerator, covered until ready to use. Bring to room temperature before serving. To freeze lefse, place a sheet of wax paper between each quarter, wrap 4-6 lefse in a sheet of plastic wrap and place in a freezer-safe bag.
Printed from thegalleygourmet.net