I have a few recipes for Lefse given to me by my grandmother, stating they wer her grandmother's recipes. I love lefse, and want to make some. What I need to know is how important it is to use steamed and riced potatoes versus potato flakes or instant potatoes?
Does anyone have a good recipe? I am not the greatest at rolling them thin.
This is my great great grandmother's recipe ( Emma S. Moen b.1857, Lom)
Cook potatoes and mash the day before. Mash again before measuring. Mix ingredients. Roll on floured board unto flat thin circles and fry on ungreased griddle. Wrap in dish towels and store in refrigerator. Serve like bread with butter.
Elena - Go ahead and try a batch with the instant mashed potatoes and make your own judgement. I've tried it once before and it seemed a reasonable substitution to me. I did purchase the best instant potatoes that I could find. My family has no "recipe" for lefse. We just mix mashed potatoes and flour until it "feels right". Some in the family are better at rolling them beautifully thin - others end up "shingle" thick - but all are enjoyed. We get together each bringing our favorite griddle pans and rolling pins and let the flour fly!
Lefse
Posted - 22/02/2015 : 06:36:42
