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Potato Lefse using instant potatoes Recipe

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This recipe for Potato Lefse using instant potatoes is from Family & Friends Cookbook Project, 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:  
1 Qt. cream or half & half
4 T butter
1 T sugar (heaping)
1 t salt (heaping)
1 Qt. instant potato flakes (e.g. Pillsbury's "Hungry Jack")
2 c. cake flour (sift after measuring)
Directions:
Directions:
Heat first four ingredients till very hot & butter melts. Add flakes quickly to the hot mixture & blend with a fork. Transfer the mixture to a glass or porcelain bowl & press plastic wrap over the surface. Allow the mixture to cool to room temperature over 3 to 6 hours, Using your hands mix the flour with the mashed potatoes. Cake flour with wheat gluten removed keeps the dough from becoming tacky. Measure 1/3 c. for each lefse & form into a ball. Place on wax paper & cover to keep from drying out. All-purpose flour can be used on the pastry cloth & rolling pin. Use pancake griddle or lefse griddle to brown lefse on each side till light brown spots appear. Cool on rack & cover to prevent from drying out.
Personal Notes:
Personal Notes:
I make this in the winter & set the mixture outside to cool, checking after about 1/2 hour.

 

 

 

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