Recipe Details
Ingredients
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10poundspotatoes, peeled
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½cupbutter
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⅓cupheavy cream
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1tablespoonsalt
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1tablespoonwhite sugar
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2 ½cupsall-purpose flour
Cooking Directions
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Gather all ingredients.
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Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
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Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.
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Stir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls.
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Lightly flour a clean cloth and roll out lefse balls to 1/8-inch thick.
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Heat a griddle over high heat.
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Cook lefse on the hot griddle until brown blisters form, about 1 minute per side. Place cooked lefse on a damp towel to cool slightly. Repeat with remaining dough, stacking them on top of each other as they’re cooked; cover until ready to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe60 | |
Calories96 | |
% Daily Value * | |
Total Fat 2g |
3% |
Saturated Fat 1g |
7% |
Cholesterol 6mg |
2% |
Sodium 113mg |
5% |
Total Carbohydrate 17g |
6% |
Dietary Fiber 2g |
6% |
Protein 2g |
4% |
Vitamin C 15mg |
17% |
Calcium 11mg |
1% |
Iron 1mg |
4% |
Potassium 326mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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