Okay, here's one for Randee!
Lefse
Enough potates to yield 3 c. riced potatoes
3 T. oil
1 T. sugar
2 tsp. milk
salt
1 cup flour (added in the morning)
Measure 3 c. riced potatoes with sugar, oil, milk & salt. Mix well & refrigerate overnight.
Add 1 cup flour -- a little more if dough seems too sticky. Form into soft balls with large ice cream scoop. Chill. Roll & bake. Enough for about 7-8 lefse.
(5# potatoes makes approx 8 c potatoes)
Enjoy!
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1 comment:
Have you ever heard of a kitchen gadget called a "ricer?" You put the whole potatoes into the hopper & press the handles together & presto, out come little pieces of potatoes in the shape of rice! (It is magic!) The reason that riced potatoes are desireable is that it eliminates lumps. You can use mashed potatoes, but make sure they are as lumpfree as you can get them, as lumpy potatoes are hard to roll...& cause the lefse to rip, thus making holes.
Will you be bringing home some samples when you come?
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