Instant Potato Lefse No Milkcream Recipes

LEFSE (EASY INSTANT MASHED POTATO VERSION)

Steps:

• Combine the butter, salt, and boiling water in a large measuring cup. Stir until the butter melts. Place the instant potatoes in a large bowl. Pour the water mixture over the potatoes and stir until incorporated. In another bowl, whisk together the milk and flour until smooth. Add to the potatoes and mix until all is smooth and combined. Cover the bowl and place in the refrigerator just until cooled. Using golf ball sized amounts of the lefse dough, roll out the dough on a lightly floured work surface until very thin. Stack the raw lefse between sheets of waxed paper while you roll out the remaining dough. Heat a non-stick griddle over medium-high heat. Add the lefse one at a time or as many as will fit on the griddle and cook, turning as needed, until browned on both sides. Remove the cooked lefse from the griddle and place in a single layer on a parchment paper lined baking sheet to cool. The lefse can be served slightly warm or let cool completely and store in an airtight container at room temperature. The lefse can also be frozen.

INSTANT POTATO LEFSE

Steps:

• Place dry ingredients into 3 quart bowl.
• In a saucepan, bring to boil water, milk, Half & Half, and margarine.
• Stir liquid into bowl of potato mixture until smooth.
• Refrigerate overnight.
• Lefse dough:.
• Work together with hands until flour has been absorbed. If sticky, add more flour. Place about 1 cup of dough on floured board and roll as thin as possible.
• Cut with 4-inch cookie cutter or 1 pound coffee can.
• Bake on hot griddle until light brown blisters appear; turn to complete baking. (Electric skillet or pancake griddle set at 400 degrees F.).
• Repeat process until all of potato mixture is used. Yield: 100 (3-inch) pieces.

INSTANT POTATO NORWEGIAN LEFSE

Steps:

• In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
• When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
• Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
• Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.

NORWEGIAN POTATO FLATBREAD (LEFSE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
• Poke the potato skin all over with a knife and place on the prepared pan.
• Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
• Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
• Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
• Wrap dough with plastic and refrigerate until chilled, about 1 hour.
• Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
• Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.

LEFSE (USING HUNGRY JACK POTATOES)

Steps:

• 1. Combine potato flakes and salt in a mixing bowl, set aside.
• 2. Put the 1/4 cup of butter in a 1-cup measuring cup and add enough water to make a full 1-cup measure. Put this into a saucepan and bring to a boil. Add this to the bowl with potato flakes, mix well with a fork. Add milk and mix well. Refrigerate until mix is completely chilled. Do not let the surface get dry.
• 3. When dough is chilled, work in flour with your hands. Form into balls that are a little larger than a golf ball. Place in a container lined with a towel. refrigerate overnight.
• 4. The next day, roll out the dough very thin on a cloth covered pastry board dusted with flour. Bake on the Heritage Grill (Lefse Griddle... or any large stove top griddle) that has been preheated to 500 degrees. This recipe makes approximately 12 lefse.
• 5. *** Use a grooved lefse rolling pin to make the lefse. Roll it out very thin. Cook the lefse until bubbles appear, and when you check the underside... the bubble areas are golden brown or a bit darker. Then flip over and wait for the bubbles again.
• 6. Cool and wrap in plastic wrap to keep fresh. Refrigerate.

INSTANT POTATO LEFSE-NO MILK/CREAM

Steps:

• Make the 6-7 serving size when making the potatoes. (*you may omit the margarine and salt called for on the box since it is added later).
• Mix in Crisco, sugar, and salt while potatoes are hot so Crisco will melt.
• Cool very well! I usually cool overnight in the fridge and place some saran wrap directly on potatoes to avoid a 'skin'.
• Pull from fridge and bring to room temperature. Mix in 2 cups of flour.
• Let dough rest 10 minutes.
• Roll and fry on lefse griddle. -I was taught to wear gloves so no excess moisture from hands went into the lefse and altered the texture.
• Spread butter, sprinkle with sugar, roll and enjoy! (I was told by a friend in Norway they spread with Jelly too!).

INSTANT POTATO LEFSE RECIPE - (4.1/5)

Steps:

• Mix the above ingredients in two batches. It will make it easier to handle. In the evening prior, mix 4 1/2 c of Potato Buds in a mixing bowl with 1 tbsp sugar, and 1 tbsp salt. Set aside and in a saucepan, combine 1/2 c butter, 1/2 cup Half & Half, and 3 c water. Bring to a boil. Once the mix is boiling, add in the dry ingredients until well blended. Repeat with the second batch. When both batches are done, place them in a cake pan and pat down evenly. Place a paper towel over the potatoes and then cover with plastic or foil. The paper towel will protect the potatoes from moisture by absorbing condensation that may form in refrigeration. Next morning, divide the dough into 2 batches. Remove 1 batch and place in a mixing bowl. Place the remaining batch back into the refrigerator. Add 1 1/2 cups flour to mixture. Knead a few minutes, adding more flour as needed. Using an ice cream scoop, scoop into balls enough for 1 lefse. Keep balls stored in refrigerator in a bowl or on a cookie sheet. Take out a couple at a time. Heat the lefse griddle to 400 deg. Prepare the lefse board by working flour onto the pastry cloth on the board. If using a covered rolling pin, dust with flour. Begin rolling out the balls into thin flat round sheets. When rolled out, transfer to the lefse griddle. Note: Be careful not to over flour when rolling out the dough. Too much flour will cause the lefse to become tough, dry and crack around the edges when cooking.

LEFSE I

Steps:

• In a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes. Place in the refrigerator until thoroughly chilled.
• After dough is thoroughly chilled, add the flour, using a pastry blender to cut in.
• Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator.
• Heat an electric griddle to 375 degree F (190 degrees C).
• Divide logs into 8 pieces. Roll to about the size of a 10 inch tortilla. Work additional flour into rounds as needed. Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough.
• Bake on the griddle until each round feels dry but not crisp. Turn frequently.
• Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.