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Hilda Knudson's Potato Lefse




Source of Recipe


the web


Recipe Introduction


Swedish


List of Ingredients




dd ingredients in the order given:

8 cups hot mashed potatoes (see note)

2/3 cup corn oil (or any good grade of salad oil)

1/2 cup canned milk

2 teaspoons salt

1 tablespoon sugar

Add later:

3 cups flour

Recipe



Combine the first five ingredients in a large mixing bowl. Mix very well, then cover and refrigerate. The potatoes must be cold before you add the flour.

Add the flour to the cold mashed potato mixture. The dough will quickly become stiff enough to work with your hands. Turn the dough onto a clean counter or work in a large bowl.

Divide the dough into 1/3 cup balls. Work the balls until round and smooth. This step is critical to working up enough gluten to make the lefse hold together.

Roll to the thickness of pie crust, turning a couple of times early in the rolling. Use plenty of flour to keep the lefse from sticking; however, be careful not to work in so much that the lefse becomes dry and floury.

Pick up lefse with a lefse stick and bake on a grill preheated to 450 degrees F. As with buttermilk lefse, the idea is to bake the lefse on the grill, not fry them. Keep the grill clean of loose flour; excess can burn and spoil the flavor of the lefse.

Brown lightly on one side, then the other. Overcooking makes stiff, hard lefse. These should be soft and pliable.

Stack baked lefse on top of each other on a tea towel, and cover. This steams the lefse in the stack, which completes the cooking and keeps the product soft.

Keep the bulk of the dough in the refrigerator to help keep it from getting soft and sticky. It will need too much flour to roll and the lefse will get tough and dry.

Cool completely and package as desired.

At this point the lefse may be served or frozen before future use; under no circumstances should these be stored at room temperature. They will mold.

Note: You may use very dry mashed potatoes from fresh or dried potatoes. Baking potatoes are very good. If using fresh potatoes, drain cooking water and allow to steam for awhile to dry off moisture, then mash finely. If using dry granules or flakes, make a little drier than would be good for table use. If you're feeling adventurous, boil some fresh potatoes until they are very soft. Pour potatoes and cooking water into mixer bowl. Begin whipping, gradually adding potato flakes or granules until the proper consistency is reached. The potatoes should "clean" the sides of the bowl.