Norwegian Potato Lefsa

• servings: 18 pieces
• active time: 23 hrs
• total time: 23 hours 3 minutes

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

Directions

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.