A common question received is “do you use real potatoes or instant in your lefse?" Or "Is this REAL Lefse?" The answer... REAL!
I only use Green Giant Russet Potatoes. Reds make a drier lefse, yellow are too creamy and Russet are just perfect!
Lefse uses simple ingredients. Potatoes, unsalted butter, organic heavy whipping cream, flour, sugar & salt. I use organic heavy whipping cream because it doesn’t have Polysorbate 80 or carrageenan in it unlike many other brands on the market.
There are lots of steps with lefse; it is an art and a labor of love.
Special equipment is used to make lefse including: a lefse stick, lefse griddle (Cooks at 500°), a corrugated rolling pin, rolling pin cover, pastry board with pastry cover, and tons of patience and flour.
Each piece of lefse takes me around 2.6 minutes from the time I start rolling it till the time it reaches the cooling area.
10 pounds of boiled and riced potatoes generally equals 8.6 ounces for me this equaling 52-56 jumbo sized balls of potatoes.
Lefse is okay in the fridge for up to 3 days and up to 3 months or so in the freezer.
I’ve made it a goal to share tips and tricks with others, because if we don’t things like lefse become a lost art. Share the recipes and encourage others. .
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