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Norwegian Heritage Homemade Potato Lompe (Hjemmelaget potetlomper) Recipe

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This recipe for Norwegian Heritage Homemade Potato Lompe (Hjemmelaget potetlomper) is from Larry's Scandinavian and Pioneer 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:  
2 lbs. russet potatoes

2 ¾ tsps. table salt, divided

1 cup all-purpose flour, plus more for rolling

½ cup rye flour
Directions:
Directions:
equipment: rolling pin

Scrub potatoes clean, but do not peel or cut. Place in them in a large pot and cover with cold water by an inch, and add 2 teaspoons table salt. Bring to boil, and cook until tender (about 30 minutes, longer for bigger potatoes). Drain and let cool for 20 minutes or so, until you can easily slip off the skins.

In a large bowl, mash the potatoes. Push the mashed potatoes through a ricer or a food mill for smooth texture. Add remaining salt, flour, and rye flour, and mix together by hand. If the dough feels too sticky to roll out, add another 2 tablespoons of flour. Turn out the dough on a lightly floured counter, and shape into a long log. Divide into 12-14 pieces with a knife or bench scraper. If not using right away or if your kitchen is too warm, place in the fridge.

Before you roll out the dough, preheat a 12-inch skillet on the grill or the stove over medium high heat. Do not add oil or butter. Layer two kitchen towels for your finished lomper.

When you’re ready to roll, lightly flour a rolling area and rolling pin. Gently pat out a round of dough, and roll into an 8-inch circle. It doesn’t need to be perfectly round—it’s okay if these look rustic! Bake in the hot skillet until browned, about 20-30 seconds on each side. Place between the towels in a stack to steam as you bake the next. This will help keep the texture pliable.

If you have leftovers, lomper keep in the fridge in a ziplock for up to five days.

 

 

 

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