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Lefse




Source of Recipe


Elaine (Sons of Norway, Bellingham WA)


Recipe Introduction


(I use Betty Crocker Instant Potato Buds). When cooking these use only the liquid called for on the box. Cook dry so that as much moisture as possible is out of the potatoes. * See below.


List of Ingredients




5 C instant potatoes
1 cube butter
1 egg
2 1/2 tsp salt (?)
3 tsp sugar
2-2 1/2 C flour
* see below

Recipe



After potatoes are cooked as dry as possible, beat them well with a mixer, then add butter, sugar, egg and salt. Beat well with mixer. Cover and set in refrigerator over night or several hours.

Next day(or hours later) add the flour. Start with 2 cups and if needed, add a little more. Work into dough well. Then make little balls (1/4-1/3 cup size. depending on how big around you want the finished product.

Put balls on a tray, plate or ?. Refrigerate and take only 2-3 out at a time to roll out. Keeping them cool will make the dough easier to handle and prevent sticking.

Bake on a lefse grill at the highest heat on most irons anyway. (We did them at 475 degrees F.)

Makes about30-35 rounds depending on size of balls.

* Note; As I said, the recipe on the box of potato buds says 2 2/3 cups each of water and potatoes, and 2/3 cup milk. I round these off to 3 each of water and potatoes, and 1 of milk. Just makes it easier and I didn't see any big change. This should give you 5 cups of the finished mashed potatoes when all mixed up.