Recipe for cooking potato lefse
Recipes from Norway, Sweden and Finland :: Scandinavian Potato, Grain and Rice Dishes
3 c. cooled, mashed potatoes 3 c. sifted flour 1 tsp. salt 1 Tbsp. sugar 2 Tbsp. shortening or oil 2 Tbsp. cream To the cooled, mashed potatoes, gradually add the remaining ingredients. Roll out 1 Tbsp. at a time, using part of the 3 c. flour to keep from sticking. Roll thin. Bake lightly on both sides on a large griddle or any other flat surface. Cool on dish towel, keeping lefse separated from one another. To serve, spread with butter and sugar and roll. Keep fresh by rolling in towel.
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