Lefsa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3/4 lb. russet potatoes (4 c. mashed)
2 c. flour
1/2 c. softened butter/margarine
1/4 c. whipping cream
1 tsp. salt
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Directions: |
Directions:Peel and cut up potatoes. In large saucepan cook potatoes covered in lightly salted boiling water for 20-25 minutes until tender. Drain. Squeeze potatoes through potato ricer or use potato masher you need 4 c. mashed potatoes. COVER AND CHILL OVERNIGHT. Add flour,butter, whipping cream and salt to chilled potatoes. Beat with mixer on medium speed until mixture is combined. Divide dough into 16 portions. On lightly floured counter top roll 1 portion into 9"-10" circle. Place on nonstick griddle on high heat. Cook 1-2 minutes on each side, just until lightly browned. It will cook quickly so watch it close. Transfer to dishcloth until cool. Store between sheet of wax paper |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:Make ahead- Chill overnight |
Personal
Notes: |
Personal
Notes: Grandma Gregerson's recipe courtesy of Clarence.
MUST RICE OR MASH POTATOES AHEAD OF TIME AND CHILL OVERNIGHT. The trick is to make these very thin.
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