Makes about 100 to 120 pieces.
Note: You will need to begin this a day in advance. This can easily be halved. From Beatrice Ojakangas.
• 10 lb. russet potatoes, peeled
• 1 lb. (4 sticks) butter, in several chunks
• 2 c. heavy whipping cream
• 1 1/2 tbsp. salt
• 3 tbsp. sugar
• Flour, about 6 cups, with plenty more for rolling out the lefse
Directions
Cover potatoes with water and boil until tender when poked with a fork; do not overcook. 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 lefse grill or an electric frying pan 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 1 1/2 cups 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 process with remaining dough, adding about 1 1/2 cups flour to each quarter. Store the balls of dough in the refrigerator until ready to roll out.
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 (lefse lifter) or long, narrow 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/lifter or spatula under the lefse and carefully flip it over. Heat until nicely browned on the other side. Watch carefully, as it will brown quickly.
If the edges of the lefse begin to get dry, brown or curl, you are grilling them too long. If it is not browning well but remains light in color, your grill temperature is too low.
Stack the cooked rounds one on top of another and cover with the towel. Cool 4 to 5 hours, then place in plastic bags and seal, with the lefse flat or folded in quarters. Store in refrigerator for up to several days or freeze.
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