Potato Lefse

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READY IN: 1hr
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil potatoes until tender. Drain well and return to pan and stir over low heat, a few minutes, to dry the potatoes, being careful not to brown them.
  • Mash potatoes using a potato ricer, and place in heavy-duty electric mixer bowl.
  • Add the remaining ingredients, except the flour for rolling and dusting, mix well.
  • Blend together to form a nonsticky dough.
  • Knead and form in a smooth log. Divide into 24 pieces.
  • Roll each piece into a 8-10" circle.
  • Turn the lefse as you roll it and keep it well coated with flour to prevent sticking.
  • The dough is soft, but try to use as little flour as possible.
  • Preheat an electric griddle or frying pan to 375 degrees, or use a griddle or frying pan over medium heat. Lightly grease with oil.
  • Shake excess flour off each circle of lefse and place it in the pan.
  • It will start to bubble; cook until the bubbles are lightly browned, about 1 1/2 minutes.
  • With a spatula, turn and cook the other side.
  • Stack the lefse on a wire rack as they are cooked, or wrap them in foil and keep warm in a 200 degree oven.
  • They can be frozen and quickly reheated in the frying pan or on the griddle.
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