Makes about 50 to 60 pieces.
Note: You will need to begin this a day in advance. From Beatrice Ojakangas.
• 5 lb. Russet potatoes, peeled
• 1/2 lb. (2 sticks) butter, in several chunks
• 1 c. heavy whipping cream
• 2 1/4 tsp. salt
• 1 1/2 tbsp. sugar
• Flour, about 3 cups, with plenty more for rolling out the lefse
Cover potatoes with water and boil until tender when poked with a fork; do not overcook and let the potatoes get mushy. Drain and put them through a potato ricer or food mill (to make sure there are no lumps in the dough).
Immediately add the butter, cream, salt and sugar, and mash together until no lumps remain. Place in a large bowl, smooth the top and cool, uncovered, in the refrigerator overnight.
The next day, preheat the grill to 450 to 500 degrees.
To make lefse: Cut cold mashed potato mixture into quarters. Remove 1 quarter from bowl and put the rest back into the refrigerator.
With your hands, mix in about 3/4 cup flour to the potatoes until well blended. With an ice cream scoop or your hands, measure a golf-ball-size portion of the dough and roll it into a ball. Repeat with remaining quarter. Sprinkle with flour and return to refrigerator.
Repeat process with remaining dough, adding about 3/4 cup flour to each quarter.
Coat the pastry board with flour. Place a pastry sleeve over the rolling pin and rub flour over that. Put a single ball of dough on the pastry board and roll the dough out evenly into a large circle, as thin as possible. Roll it on one side only (do not turn over).
Slip a lefse stick or long spatula under the lefse round and place lefse on the heated grill. The lefse will begin to bubble as a pancake does. Peek at the grilled side. When you see light brown spots, slide the stick or spatula under the lefse and carefully flip it over. Heat until nicely browned on the other side.