Web4 cups potato flakes 4 tablespoons sugar 3 cups water 2 1⁄2 cups milk 1 1⁄2 cups butter 3 teaspoons salt 2 -3 cups flour (enough to make a rolling dough) directions …
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WebThe hot potatoes should melt the soft butter, so you shouldn't have to stir for very long. Refrigerate the mixture for several …
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WebPreheat a lefse griddle or your skillet of choice to 425 F. You need a very hot surface to properly cook the lefse. …
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WebPreheat a non-stickgriddle to around 400 °F or a non-stick skillet on the stove on medium high heat. A flicked water droplet should bounce off of it when ready. Carefully lay the …
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WebCook the lefse. Place the lefse onto the griddle or into the skillet. Cook on one side until speckled with brown spots; this should take about a minute. If it's longer or shorter than …
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WebHeat electric lefse griddle or electric skillet to highest temperature setting. DO NOT GREASE GRIDDLE OR SKILLET. Measure potato flakes into large bowl. Heat water, …
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Web4 cups potato flakes 4 teaspoons sugar 3 cups boiling water 1 1⁄3 cups whole milk 1 1⁄2 cups margarine 1 cup half-and-half cream 3 teaspoons salt Next day combine 2 cups …
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WebStir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls. Lightly flour a clean cloth and roll out lefse balls to 1/8-inch thick. …
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WebThe Norwegian lefse recipe below for 5 lbs of potatoesmakes about 40 sheetsof lefse and takes me about 2 hoursto roll and cook. Day 1: Potato Prep 5 lbs …
WebCook the lefse. Using a large deep pan, heat 2-3 tbsp of avocado oil in a pan on medium heat. Once hot, carefully add the lefse. Cook for 2-3 minutes on each …
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WebWhen the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate. When ready to make the lefse, take out 2 …
Basic Lefse: Norwegian Potato Flatbread. 1 Ingredients. 2 pounds Idaho russet potatoes, about 5 large potatoes. 1/4 cup heavy cream. 1 tablespoon unsalted butter, softened. 1 tablespoon sugar. 2 Steps to Make It. 3 Make the Dough. 4 Shape the Lefse.
Lefse recipe using instant potatoes submitted by Edith Cano. Heat all until real hot. Now ADD: Mix like for eating. Chill. Then ADD: 1 ½ to 2 cups flour when ready to roll. (Mix with hands until flour is absorbed) Form lefse dough into golf ball sized (or larger) portions.
While the traditional filling for potato lefse is just some butter melted inside it and then rolled, you can enjoy these potato lefses however you like. They are also a really fantastic way to use up leftover mashed potatoes; everyone always makes too much, so why not make some potato lefses the next day?
You should have at least 4 cups of riced potatoes. Mix in the heavy cream, butter, sugar, and salt. Mix well and place the potato dough in the refrigerator, covered, to chill overnight. Preheat a lefse griddle or your skillet of choice to 425 F. You need a very hot surface to properly cook the lefse.