Instant Potato Norwegian Lefse Food

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.

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.

NORWEGIAN LEFSE

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.

NORWEGIAN LEFSE

Steps:

• Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
• Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size walls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
• Cook on a hot (400ºF/200ºC) griddle until bubble form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.