Potato Lefse
- Ready In:
- 13hrs 30mins
- Ingredients:
- 7
- Serves:
-
15
ingredients
directions
- Peel, boil then rice the potatoes.
- Scald milk then add the butter, sugar and salt.
- Add this into the HOT riced potatoes and mix well.
- Let cool overnight.
- Add enough flour to make a stiff dough.
- Pinch off walnut size portions and roll THIN.
- Bake on lefse iron or large griddle.
- Watch carefully, so not to burn them, it only takes a minute for this step.
- When you see the lefse start to bubble and turn a light brown, flip and bake the other side.
- Lay it on top of waxed paper and keep stacking them up.
- Keep a piece of waxed paper on top to keep them from drying out.
- Store in airtight container.
- Butter and sprinkles lightly with sugar, roll up and eat.
- If needed; when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes.
- Potato Lefse is harder to handle then Milk Lefse at the rolling out and baking stage.
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RECIPE SUBMITTED BY
Charlotte J
United States