NORWEGIAN POTATO LEFSA
Traditional Norwegian Potato Lefsa that's usually reserved for holiday meals. NOTE: It is important that dough balls stay cold till they are rolled out.
Provided by Thomas
Categories Side Dish Potato Side Dish Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
- In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate over night.
- Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator.
- Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
- Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.
Nutrition Facts : Calories 755.6 calories, Carbohydrate 133.4 g, Cholesterol 50.9 mg, Fat 18.1 g, Fiber 12.2 g, Protein 16.6 g, SaturatedFat 10.9 g, Sodium 989.4 mg, Sugar 5.5 g
LEFSE (EASY INSTANT MASHED POTATO VERSION)
Lefse is a traditional Scandinavian flatbread made from potatoes. This easy, instant mashed potato version is perfect for those who want to enjoy lefse without all the effort.
Time 50m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts :
INSTANT POTATO LEFSE
Make and share this Instant Potato Lefse recipe from Food.com.
Provided by Sageca
Categories Vegetable
Time 1h
Yield 100 3-inch pieces
Number Of Ingredients 8
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.
Nutrition Facts : Calories 41.3, Fat 3.1, SaturatedFat 0.7, Cholesterol 1.2, Sodium 106.2, Carbohydrate 2.9, Fiber 0.2, Sugar 0.4, Protein 0.5
INSTANT POTATO NORWEGIAN LEFSE
This is a traditional Norwegian dish that my Great Grandmother, Mina Taylor, would make that was handed down to us. As children, we always had lefse for our Christmas Morning breakfast. I found an easy way using instant potatoes and this makes the process a lot easier to make the lefse in the mornings! We would eat the cooked lefse by rolling the lefse in cooked bacon with cream cheese and it is so good that way! I am not including the refrigeration time, which could be anywhere from 2 hours to overnight, which is what I do when I make them for Christmas morning. You could also try using a gluten free flour to see if it would be used for a gluten free diet.
Provided by LDSMom128
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
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 LEFSE
Every Christmas since I was a little girl, my grandma always made lefse, now me and my dad make it together to give my grandma a break. It is such a treat at our house because it is very time consuming - but worth every minute. (Note: It works best when mashed potatoes are cold)
Provided by carolin_anderson
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
- Kneed briefly on lightly floured board, adding flour to make the
- dough non-sticky.
- Divide dough into 12 equal balls; roll each on lightly floured
- board into a circle paper thin.
- Lightly oil a heavy skillet or crepe pan; set over medium heat.
- Cook one at a time, until lightly browned, about one minute on
- each side.
- Stack on a plate with a paper towel in between each one.
- Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.
Nutrition Facts : Calories 39.2, Fat 1.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 162.2, Carbohydrate 6.2, Fiber 0.5, Sugar 0.5, Protein 0.8
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