Gary’s note: I first mash my boiled potatoes and then rice them twice to make sure I eliminate as many little lumps in the dough as possible. Normally, I use a Vintage Potato Ricer because the old ricers work better than the new. But hand ricing is a lotta work when making a lotta dough, so I was curious about the ricing method described below by Nolan Spencer, my lefse pal in Deerwood, Minnesota. I tried it and like this method. Check it out.
A few years ago, I saw a gal grinding her boiled spuds on a little KitchenAid grinder. I decided to try this on my big No. 22 grinder when my neighbor Dick Raymond and myself demonstrated lefse making and taught lefse rolling and baking to his sons, daughters-in-laws, and grandkids. We boiled and ground 15 pounds of russets through the 1/8-inch plate. The result was smooth dough with no lumps.
Two years ago, I bought this little No. 8 grinder (shown above) at Fleet Farm. It’s noisy and I wouldn’t want to make sausage with it, but it grinds taters smoothly and quickly. My friend Millie Priyatel and I put five pounds through it in eight minutes one evening recently. No aching, arthritic wrists, and cleanup was just a quick, hot-water rinse.
I grind into the blue plastic container, as shown. I flatten out the spuds and pour my cream-butter-salt-sugar mixture over the potatoes. Then I “stomp” the mixture in with a potato masher until a have a nice, smooth, even dough.
I cover with a dishtowel, and into the fridge it goes for the night. The next morning right before rolling and grilling, I add King Arthur Flour (Gary’s recommendation which I’ve passed on to many) to the cooled spud mixture, make dough balls, and start rolling.