Sunday, August 5, 2007
Easy Potato Lefse
3 cups instant Hungry Jack potatoes (dry)
3 cups water
1 Tbsp sugar
1/2 cup butter
1 cup powdered milk
1 1/2 cup flour
1 2/3 tsp. salt
1. Mix instant potatoes, sugar, powdered milk and salt in large bowl.
2. Bring water and butter to a boil and add to
the dry mixture.
3. Mix well.
4. Cover with a damp cloth and refrigerate overnight.
5. The next day, add the flour and mix well. (I do this in my Kitchen Aid mixer)
6. Cut into 16 even pieces.
7. Roll the lefse dough, using lots of flour and a grooved rolling pin, on a pastry cloth into a 12 to 14 inch diameter circle.
8. Pick up the lefse, using your lefse handling stick (or yardstick) and gently put onto a
preheated (HOT) lefse frying pan.
9. Fry for about 1 minute and turn the lefse.
10. Fry for 1 more minute (give or take...it should have some small brown patches on it and should bubble up when turned. )
11. Put cooked Lefse into a Lefse Cozy.
*For step by step pictorial instructions on how to make lefse, see THIS POST on my knitting blog.
**To see how we eat our Lefse, see THIS POST