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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lefse Recipe

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This recipe for Lefse is from The Winter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Potatoes
milk
salt
butter
flour
Directions:
Directions:
Cook potatoes and put through ricer while hot. Add milk and salt as you would for mashed potatoes.Also add 1 Tablespoon butter for each 2 cups of mashed potatoes. Mash together well, then chill. For each 2 cups of mashed potatoes add 1 cup of flour. Make into rolls 3 inches in diameter. Place in fridge. Take rolls out 1 at a time and cut off about 2 inches for each lefse. Do not let the rolls get too warm. Roll out as for pie crust,( only much thinner ), on a flour dusted board or counter. Use as little flour as possible. If you use too much flour the lefse will be tough and chewy.
Bake in electric frying pan or pancake griddle on high heat until it shows bubbles, then turn over. Turn only once. After baking wrap in a tea towel to keep them from drying out. Freezes well if put in a plastic bag. 10 pounds of potatoes = 18 cups of mashed potatoes.

 

 

 

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