Lefse are tender Scandinavian flatbreads made with mashed or riced potatoes. They are very bland by themselves, so I jazz them up with butter, brown sugar, and jams and jellies. It just wouldn't be Thanksgiving at my house without lefse made from leftover potatoes!
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Ingredients:
- 5 cups mashed potatoes
- 1 tsp. sugar
- 1 tsp. salt
- 1/3 cup solid vegetable shortening
- 2-3 cups flour
Preparation:
If you can, mix all ingredients except flour while the mashed potatoes are hot, then let cool. If you can't, heat the mashed potatoes in the microwave until hot, then add sugar, salt and shortening.
Add flour and mix until you have stiff dough. The amount of flour you will add depends on the consistency of the potatoes, the humidity in the air, and your own taste. The less flour you add the better. Just add flour until you get a nice, workable, stiff dough.
Pinch off portions the size of an egg. Roll paper-thin on a floured pastry cloth, using as little flour as possible. Heat electric griddle or frying pan to medium high heat. Place each lefse on hot griddle and cook until light brown spots form on the bottom. Turn over and cook the second side until light brown spots form. Remove lefse carefully from griddle and stack between paper towels. To serve, spread with softened and sugar (brown sugar is my favorite). Roll up and eat!
