Many thanks to Karen D for sharing her family's traditional Christmas lefse recipe with me, and asking me to create a gluten free version for her. These thin potato wraps - kind of a cross between a tortilla and a crepe - are super delicious served with butter, jam, or other fillings, or alongside your main dish. While in the US Midwest, these are traditionally a holiday treat, they're good enough to use all year round. I've made 'chinese pancakes' with them, used them as wraps, and even made burritos with them. So versatile! I do what I do for the love of you, but if you liked what you saw, or like what I do, feel free to buy me a cup of coffee: Servings 45215 Prep Time 30 Cook Time 45229


2 1/2 lb russet potatoes, peeled and cut into 2 inch pieces 1/4 c butter or df margarine* 1/4 c heavy cream or df sub 1/2 tsp salt 1 1/2 tbsp sugar 2 c Better Batter Gluten Free Flour (Original or Artisan Blend) 1/2 c water (optional) *BRAND/ALLERGY RECOMMENDATIONS Butter: Smart Balance margarine Heavy Cream: Rich Whip Dari Free, So Delicious Whipping Cream Alternative, gf oatmilk creamer (make sure it uses purity protocol oats)


Place peeled potatoes in a heavy saucepan and cover with water. Boil for 10-15 minutes, or until tender. Drain. Place in a ricer and rice, or mash with a stand or hand mixer until smooth but not pasty. Add butter or df margarine, and heavy cream or df alternative. Continue to mash until evenly combined. Potatoes will be hot at this point. Spoon into a container, cover, and allow to cool until at least room temperature (or chilled). You should have about 8 c total if fluffy. Place the chilled mashed potatoes back into the mixer. Add salt, sugar, and flour. Blend until a dough forms. The mixture will start dry and crumbly. As the mixture works, the moisture will wick out of the potatoes, and a dough should form. You want the dough to resemble soft playdough, or soft bread dough - very malleable and pillowy. If you find the dough is too dry or is still crumbly after a few minutes of mixing, you may need up to 1/2 c of water to get the desired finished texture. Divide into 10- 16 (4oz balls) balls and set aside. Heat a large griddle or very heavy pan to 400F. If your griddle has a tendency to stick, put the tiniest bit of oil on it. Lightly flour a rolling surface. You will be working fast, so get all this prepared in advance! Roll out each dough ball into a circle about 1/8 inch thick. This should give you a 10-14 inch circle. Fold it in half, then into quarters, and gently lift from the rolling surface. Quickly transfer to the hot griddle and unfold. Cook for 1-2 minutes per side, or until there are small golden bubbles on the surface, and the lefse puffs a bit. Roll or fold, set aside, and continue until all lefse are done. Note: you may get more or less lefse in this recipe, depending on the desired size and thickness. These are best the day they are made, but may be reheated for a few days.