Family Recipe Connection


  • 6 cups of potatoes (about 3 lbs)
  • 6 Tbsp butter
  • 1/4 cup cream
  • 1/2 tsp sugar
  • 2 cups flour


  1. Peel potatoes
  2. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain
  3. Using a potato masher blend butter, cream and sugar into potatoes until smooth and creamy
  4. Chill mashed potatoes in fridge overnight
  5. Measure 2 cupa of mashed potatoes to 1 cup flour
  6. Using a pastry blender mix until like a pie crust
  7. Roll into a long roll (16")
  8. Cut into 1 inch lengths
  9. Keep them cool on a plate in the fridge
  10. Roll each length out thin
  11. Dry fry on grittle until bubbles form and each side has browned
  12. Stack between papertowels to cool in piles of 12
  13. Remove papertowels and store in stacks of 12 in ziplock bag
  14. Store in fridge or freezer


Red potatoes make the best tasting lefse (they are harder to peel)

Russett Idaho's or a mixture of red and russett works good too

© 2018 · All Rights Reserved · Family Recipe Connection