There is a saying that no matter how long you handle horses, you never learn all there is to know about them. I feel the same way about wine. And about making lefse.
Our scrappy lefse-making group has gathered for several years now. We began with absolutely no experience, armed with a few old church cookbook recipes and hints from friends in-the-know, a borrowed lefse grill and flipper, and a lot of enthusiasm. Our first few attempts were successful enough for us to move forward, and now I think we’ve finally got this thing down. Every year gets a little bit better.
These days we work with two griddles, multiple flippers, several stations (and many station assignments). We have learned to drink plenty of coffee along with our mimosas. We replenish our strength with a buffet of cookies, cheeses, crudités, and spinach dip. We keep our dough chilled.
Of course, I am good at being bossy. I don’t actually do any of the work. Thank goodness none of the real workers have ever gone on strike.
4 cups riced potatoes*
1/4 cup Smart Balance Butter Spread, melted
1/2 cup almond milk (non-sweetened)
2 tsp sugar
1 tsp salt
1 1/2 cups all-purpose flour
Add melted butter spread to cold potatoes and stir until just combined; add remaining ingredients and stir until rough dough forms. DO NOT OVER MIX. Chill dough 2 hours. Form into walnut-sized balls (be sure to keep dough chilled during ball process as dough will rise when it warms); roll into thin rounds. Griddle each side until done.
*Note: Peel and place whole baking- or roasting-style potatoes in cold unsalted water (just enough water to cover potatoes). Bring to boil and cook until just tender. Drain potatoes and allow to cool completely. Push through ricer and chill at least 2 hours.
(Above: Lefse Team photo taken before entire group assembled. Several key players missing.)