I first heard about this Two-Potato Lefse from Amy Marquard, of Foley, Minnesota, when I was researching my second lefse book, Keep on Rolling! Life on the Lefse Trail and Learning to Get a Round. The idea is you want a little lefse but not a lotta fuss. Lefse done in one half of a football game!
- Start with two potatoes, any size you want.
- Boil with skins on (more flavor) or put potatoes in a pressure cooker, and peel.
- Mash.
- Rice twice.
- Pack into a measuring cup. You should end up with about 1 cup of riced potatoes.
- Add melted butter mixed with salt and sugar as well as heavy whipping cream. Reduce the amount of these according to your original recipe. For example, if your recipe calls for 3 cups of riced potatoes and you end up with 1 cup here, add 1/3 the normal amounts of butter, salt, sugar, and cream to the 1 cup of riced potatoes. Don’t worry about exact amounts. When in doubt, go big. If you have more butter or cream than normal, oh well. More flavor.
- Stir all ingredients well into the riced potatoes and let cool while you set up your rolling station and watch a little football.
- Roll lefse. If concerned about sticking when rolling with dough that’s not refrigerated cool, roll lightly with the pin, and flip your round once while rolling so you are not grinding on the same spot of your rolling surface.
- You should end up with three to five rounds, depending on how large you make rounds.
Brew some tea or coffee, add butter, sugar, and cinnamon (my favorite combo) to your round, and enjoy the game. Go Vikes!