Family traditions run rampant this time of year, from driving around looking at holiday lights, gingerbread house competitions, and even special foods. Ashley’s in-laws have had a tradition for years ...

You take 5 pounds of russet potatoes, cooked. Rice them while hot. Add ½ cup of heavy cream, ½ cup (one stick) of butter, 1 tablespoon of salt and 4 tablespoons sugar. Then you are on your way to ...

Lefse. It's a paper-thin flatbread, made from potatoes and cooked on a griddle, flipped with a long, narrow wooden stick, and eaten slathered with butter, sugar and sometimes cinnamon. If you're of ...

READY TO ROLL: Sons of Norway lodge offers lefse-making class For every lefse recipe handed down from grandma, there probably are a hundred more variations for making those flat potato-y rounds that ...

1. Peel and cook potatoes, then drain well. Put through a ricer or mash the potatoes to make 5 cups. Add butter, sour cream, sugar and salt. Cool completely. 2. Add flour to the potatoes and mix as ...

Equipment needed: Potato peeler, chef’s knife, cutting board, kettle and lid, small bowl, measuring spoons Peel potatoes, rinse and cut each into quarters. Place in kettle. Add water until the water ...

Start these a day in advance so the potatoes can sit in the refrigerator before using. You’ll need a pastry cloth or a sturdy, clean tea towel folded in half and secured to the work space with ...