Karmin’s Kitchen Table is hosting its second annual “Lefse with the Ladies,” featuring twin sisters Jean Valer and Jane Haught. These amazing lefse makers have competed during the Norsk Hostfest with this recipe. Join them on Wednesday, November 7 at 5:30 p.m. Admission is a free will donation with the money going to Backpacks for Kids.

Lefsa
Submitted by: Jean Valer and Jane Haught

Russet potatoes (approximately 10 medium potatoes; enough to make five cups of potatoes when riced.) Be sure to cut the eyes out of the potatoes, as they will give your lefse a bitter taste. Cut the potatoes lengthwise into fourths and boil.

Drain the potatoes and let them steam out for a minute, then rice the potatoes twice. Combine five cups of riced potatoes with:

½ cup butter (not margarine)
½ cup heavy whipping cream
1 ½ teaspoons salt
4 teaspoons sugar

Mix together. When the potatoes are cold, add 1 ½ cups Dakota Maid flour and stir.  Set lefse grill at 475 F. Measure out ¼ cup potatoes. Roll into a ball and flatten. Roll the dough out onto a floured lefse board until the lefse is quite thin. Place on the hot grill. Fry one side until speckled with brown spots. Flip the lefse and fry the other side the same. Remove from grill and continue. Let lefse cool for several hours and then fold into fourths and wrap.