Grandma Nancy's Cookbook

Norwegian Potato Lefsa

Name: Norwegian Potato Lefsa
Prep time: 23 h
Cook time: 3 min
Total time: 23 h 3 min
Yield: 18 pieces
Cuisine: Ethnic
Ingredients: 5 lb Russet Burbank potatoes (1295 grams - riced); 1 tbsp kosher salt for cooking; 4 tbsp butter melted; 1 tbsp kosher salt for mixing; 3 tbsp confectioner sugar; 2 cups flour

Ethnic

18 pieces

portioner

23 hrs

aktiv tid

23 hours 3 minutes

total tid

Begynd at lave mad

Ingredienser

5 lb Russet Burbank potatoes (1295 grams - riced)

1 tbsp kosher salt for cooking

4 tbsp butter melted

1 tbsp kosher salt for mixing

3 tbsp confectioner sugar

2 cups flour

Vejledning

1. COOKING: the night before peel potatoes and cook in pressure cooker with 1 1/2 cups water, sprinkle with 1 tbsp kosher salt, cook about 10 minutes. Drain in colander until steam is off. Mash then rice potatoes into large bowl. Add melted butter, kosher salt and sugar mix well and let sit overnight.

2. MIXING: mix in with hands 1/2 cup flour at a time until all flour is used up. Use 1/3 cup and form into round balls keep balls of dough in refrigerator until ready to use. Do not COVER.

3. BAKING: roll balls out paper thin on a flour board. Fry on griddle. Cool on rack then stack under towel. Fold and wrap two pieces in Saran wrap and freeze on trays. When frozen put in seal-a-meal bags.