Lefse Using Hungry Jack Potatoes Food

LEFSE

Steps:

• Peel and Cook potatoes in boiling water till done; mash with a potato masher or electric mixer, till smooth.
• Measure out two cups of the mashed potato and set whatever you have left over aside (we will only be using 2 cups of potato for this recipe, you can season the left over mashed potato and have it for dinner! ).
• Combine mashed potatoes, milk, salt, sugar, and butter to it, then then mash together again until it's all blended.
• Put your finished mashed potatoes into a sealed container and chill in the fridge till cold (about 2 hours); The mashed potatoes must be cold and then will be slightly stiff.
• Measure out your 1 1/2 cups flour; add 1/2 cup of that flour to the mashed potatoes and stir to try to incorporate.
• Again, from that 2 cups, sprinkle flour on a flat surface to keep the lefse dough from sticking to the counter; Put the chunk of mashed, floured potatoes down into the middle of the floured area; Knead it for about ten minutes, gradually incorporating another half cup of flour; After it has a whole cup of flour in it, it will feel much doughier and nothing like mashed potatoes anymore.
• Seperate dough into 8 equal pieces, and roll each piece into a ball.
• Spread more flour out onto your surface - the best way to avoid sticking is to flip the dough over every time you take a roll on the rolling pin, sprinkle a little more flour under it, and then roll the other side.
• Always keep your rolling pin well floured, too; You want really thin pieces here, absolutely no thicker than your average flour tortilla, otherwise they won't cook all the way through and will taste a little doughy - They should work out to be about nine inches diameter.
• Once you have all eight pieces rolled out, heat up your frying pan or griddle and grease it slightly only if it isn't non-stick; Flip one of the uncooked lefse into the pan and quickly unfold any creases that might have happened with the spatula; only turn lefse once, and do it when you see air bubbles forming under the lefse.
• It won't need to cook for as long on the other side, but bubbles will form again (harder to see this time, careful not to leave it on too long and burn it!) you can just pick it up with the spatula and check underneath.
• Serve warm sprinkled with icing sugar and cinnamon or with some jam.

HUNGRY JACK LEFSE

Steps:

• Heat an electric lefse griddle(which we have) or electric skillet to highest temperature(DH has made this on the stove on a regular griddel)/.
• DO NOT GREASE GRIDDLE OR SKILLET.
• Measure potato flakes in large bowl.
• In a small saucepan, heat water, salt and margarine to rolling boil.
• Remove from heat, add milk.
• Add liquid to potato flakes and stirr until flakes are moistened)mixture is crumbly).
• Gradually add flour in small amounts to potato mixture.
• Work with hands until a soft dough of rolling consistency forms, AVOID USING TOO MUCH FLOUR.
• Form dough into a roll 10 inches long and 2 inches in diameter.
• Cut roll into 1/2 inch slices.
• Cover dough with plastic wrap while rolling out each lefse.
• On a well floured board or pastry cloth roll out each sli8ce of dough until paper thin.
• transfer lefse to heated griddle using a lefse stick or spatula.
• Bake about 1 minute or until brown spots appear on bottom surface.
• turn and bake other side 30-45 seconds.
• Place lefse between cloth dish towels to prevent drying out.
• repeat with remaining slices.
• cool completely.
• To serve spread with butter and fold in quarters.
• DH spreads his with butter, sprinkles with sugar and rolls them in saran wrap.

LEFSE

Steps:

• peel, wash, and dry the potatoes.
• grate them using a hand grater or a food processor.
• add the milk, salt, flour and mix well.
• cover with a damp towel and let sit overnight.
• the next day: on a flour covered board, roll out dough very thin.
• Cut it into 6" round circles.
• transfer to heated non-stick griddle or skillet one at a time and lightly cook on each side until it gets little brown spots.
• wrap in warm towel until ready to serve.

POTATO LEFSE

Steps:

• Boil potatoes until tender. Drain well and return to pan and stir over low heat, a few minutes, to dry the potatoes, being careful not to brown them.
• Mash potatoes using a potato ricer, and place in heavy-duty electric mixer bowl.
• Add the remaining ingredients, except the flour for rolling and dusting, mix well.
• Blend together to form a nonsticky dough.
• Knead and form in a smooth log. Divide into 24 pieces.
• Roll each piece into a 8-10" circle.
• Turn the lefse as you roll it and keep it well coated with flour to prevent sticking.
• The dough is soft, but try to use as little flour as possible.
• Preheat an electric griddle or frying pan to 375 degrees, or use a griddle or frying pan over medium heat. Lightly grease with oil.
• Shake excess flour off each circle of lefse and place it in the pan.
• It will start to bubble; cook until the bubbles are lightly browned, about 1 1/2 minutes.
• With a spatula, turn and cook the other side.
• Stack the lefse on a wire rack as they are cooked, or wrap them in foil and keep warm in a 200 degree oven.
• They can be frozen and quickly reheated in the frying pan or on the griddle.

LEFSE (POTATO FLATBREAD)

Steps:

• In a medium saucepan, cook the potatoes in water till tender but not mushy, about 20 minutes. Drain.
• Press the potatoes through a potato ricer or grater.
• In a large bowl combine the potatoes and the margarine.
• cool to room temperature add the sugar and salt.
• mix thoroughly with your hands or a wooden spoon.
• stir in one cup of flour, then add the remaining flour to make a stiff dough.
• knead for 4 minutes. Pat dough into a ball.
• preheat griddle to 400 degrees.
• divide the ball of dough into 4 portions, then divide each portion into 4 equal pieces, for a total of 16.
• on a lightly floured surface, roll one piece of dough at a time to a paper thin 10 or 11 inch circle.
• fold the dough onto a spoon handle (or lefse stick, if you have one), carry to the griddle and unroll.
• bake each piece on the griddle for 1-2 minutes each side, or till the lefse bubbles and brown spots appear. turn over and repeat.
• lefse will look dry, but will be flexible, not crisp.
• fold in half and then in half again. cool between cloths and store in plastic bags.
• to serve, unfold and spread with butter, or sprinkle with brown or white sugar.
• roll up to eat.
• to freeze, wrap airtight and store in freezer - thaw in wrapper.

LEFSE (USING HUNGRY JACK POTATOES)

Steps:

• Combine potato flakes and salt in a mixing bowl, set aside.
• 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.
• 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.
• 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.
• *** 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.
• Cool and wrap in plastic wrap to keep fresh. Refrigerate.