Difference between revisions of "Potato Lefse I"
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* 1 cup (2½ dl) [[flour]], or more | * 1 cup (2½ dl) [[flour]], or more | ||
| − | == | + | == Procedures == |
# Boil the [[potato]]es without peeling, peel and mash while still warm and put into ricer. | # Boil the [[potato]]es without peeling, peel and mash while still warm and put into ricer. | ||
# Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight. | # Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight. | ||
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[[Category:Norwegian cuisine]] | [[Category:Norwegian cuisine]] | ||
| − | [[Category: | + | [[Category:Snack Recipes]] |
[[Category:Dinner Recipes]] | [[Category:Dinner Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
Latest revision as of 16:21, 11 July 2012
Description
Potet Lefse. 6 servings.
File:PotatoLefseI.jpg
Potato Lefse
Ingredients
- 3 large baking potatoes
- 2 T butter
- ¼ cup (½ dl) heavy cream
- ½ tsp. Sugar
- 1 tsp. salt
- 1 cup (2½ dl) flour, or more
Procedures
- Boil the potatoes without peeling, peel and mash while still warm and put into ricer.
- Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight.
- Mix in ½ cup flour.
- Divide into 15-16 balls if you want dinner-plate size.
- Using a grooved rolling pin with sock, and pastry canvas, roll each ball out.
- Use flour, and keep balance of dough in the refrigerator.
- Bake each lefse on medium to hot griddle.
