The Norwegian Table, links to
POTATO LEFSE (soft lefse)

4 cups mashed potatoes
2 tlb butter or margarine
1/4 cup milk
1 tsp. salt
About 3 cups all-purpose flour
Vegetable oil

Add butter milk, salt to potatoes. Mix well. Cool. Add enough flour to form a non.sticky dough. Add flour gradually, the less the better. Divide into 24 pieces. Roll each piece out, using flour to keep from sticking. Heat a griddle or frying pan over medium heat. Lightly grease with salad oil. Place on grill. Lefse will 'bubble', turn over. (Approx. 2 min). Variation: Substitute some of wheat flour with rye flour.

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