Chef Elizabeth's Tradition Tuesday: Norwegian Lefse
Marion Hy-Vee's Chef Elizabeth and Fox 28 Morning Live anchor Jenee Ryan, both with Norwegian relation, decide on homemade lefse for this week's Tradition Tuesday.
500 g (1 lb) peeled starchy or all-purpose potatoes
150 g (5 oz) plain (AP) flour
60 g (2 oz) butter
60 ml (¼ cup) double (heavy) cream
½ tsp salt
Boil the potatoes until tender then drain. Mash or pass through a potato ricer.
Add the butter and mix well. Add the salt and cream and mix thoroughly.
Place in a container, cover and place in the 'fridge overnight to chill the dough.
Add the flour to the chilled dough and mix well to incorporate the flour.
Knead for 2 minutes then divide the dough into 8 pieces. Roll each piece into a ball.
Dust a surface with flour and press out a ball of dough into a disc. Roll the dough out carefully into a circle about 25-30 cm (10-12").
Use a rolling pin to transfer the disc to a medium hot pan and cook for about 1-1½ minutes.
Flip the lefse over and cook until brown spots are evident on the underside.
Transfer to a plate. Roll out and cook the remaining discs.