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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Norwegian Potato Lefse Recipe

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This recipe for Norwegian Potato Lefse is from Leonard's 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:  
1 pound russet potatoes
1/4 cup butter at room temp.
1/4 cup heavy cream
1 to 1 1/2 cups all- purpose flour
1/4 cup sugar
1/2 tsp salt
Directions:
Directions:
peel the potatoes and cut them into large uniformly-shaped chunks. Place in a small saucepan and cover with cold water Cook until are very so and easily pierced with a fork. Drain and transfer to a mixing bowl.

Using a potato masher, or ricer mash the potatoes as thoroughly as possible; you don't want any lumps. Cut the butter into small chunks and mix it with the potatoes. Add the cream, sugar and salt. Keep mixing until the butter, cream, and sugar are completely absorbed. Taste and add more salt if desired.

Transfer potatoes to a storage container and refrigerate overnight.

Mix the mashed potatoes with 1 cup of flour. At first this will be very crumbly and floury, but the mixture will gradually start coming together. Turn the dough out on the counter and knead once or twice to bring it together into a smooth ball. flour the small ball and flatten it out and roll very thin on the pastry board. Transfer to a very hot grill and cook on one side for about a minute turn and cook the other side about one minute.
Number Of Servings:
Number Of Servings:
16 small or 8 large

 

 

 

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