Lefse: An old tradition with a new twist

Diane Boucher has been making lefse for her King Town Christmas Open Houses for quite a while. It is a big hit and she gets many visitors who can't wait to try a piece of her lefse.

This fall, Diane held a Community Education class at Win-E-Mac School to share her lefse makine skills and give class participants an opputunity to make some lefse and learn some new skills and just have a good time with each other.

Diane also came with her "secret" recipe, which is a huge time saver for those who can do without the traditional hours upon hours of potato riceing.

Here is her recipe. Maybe you can give it a try this holiday season.

Diane's Lefse

8 pounds russet potatoes, peeled

2 T. salt

1 c. unsalted butter

1 cup whipping cream

2 cups flour, and additional flour for your board and rolling pin

Boil 8 pounds of potatoes with 2 tablespoons of salt until done. 

When done, drain potatoes and add the cup of unsalted butter and 1 cup whipping cream, then mash the potatoes. 

Let the mashed potato mixture cool to room temperature. When cool kneed 4 cups of potatoes at a time with one cup of flour or until it is no longer sticky.

Make dough into 1/4 cup balls. 

Flour your board and rolling pin very well and roll each 1/4 cup ball very thin before placing it onto your lefse grill.

It is a bit of a change, but a huge time saver for the already busy holidays. Give it a try and enjoy!