Wednesday, August 18, 2010

Potato Lefse

I was teaching the Norse myths and Scandinavian geography, so it just seemed like a perfectly obvious thing to have Danny help make lefse. It isn't terribly difficult to do.

This recipe makes a lot of lefse. I mean, really-a huge amount. Fortunately, it keeps well in the fridge for a few days, and freezes easily for longer storage. You never do know when you might have a lefse emergency. I hear that is a legitimate type of emergency in our part of Nebraska. *shrugs*

You Will Need:

2 1/2 pounds of russet potatoes, boiled until soft, then mashed until smooth (I put mine through a food mill)
2 tablespoons butter
1/4 cup whole milk
1 teaspoon salt
3-4 cups AP flour

Cook the potatoes and mash until smooth. Beat in the butter, milk and salt. Let cool to room temperature. Work in about two cups of the flour. Keep adding until you have a dough that is no longer sticky-you probably won't need more than 3 cups, max.

On a well-floured board (this stuff sticks like crazy) roll it into a log. Cut 24 pieces. Roll each out into an 8-10 inch round. Lightly (very lightly) oil a frying pan, and heat it to medium. Cook each round just until they puff and turn light brown, then turn and repeat on other side. Cool on racks. Serve warm, or cool and store in the fridge for a few days, or the freezer for a few months. Re-heat in foil in a warm oven.

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