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Bring to a boil and cook until soft. Drain the water off the potatoes. Press the cooked potatoes through a potato ricer or use a potato masher to make them really fine. Any potato lumps left after mashing should be set aside. Add the rest of the ingredients (except the flour) and mash and combine well.
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The best Norwegian lefse recipe. Quantity disclaimer! The Norwegian lefse recipe below for 5 lbs of potatoes makes about 40 sheets of lefse and takes me about 2 hours to roll and cook. Day 1: Potato Prep. 5 lbs potatoes (Russet work well due to their high starch, and low moisture content.) 1 stick of butter
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Cook at 450F for about 1-2 minutes, or until brown spots appear. Flip and cook for another 1-2 minutes. Transfer the lefse to a kitchen towel-covered cooling rack. Repeat with remaining balls of lefse dough.
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Gather all ingredients. Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.
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Directions. Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well. In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate until cold or overnight. Mix flour into the mashed potatoes.
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Stir 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 ⅛-inch thick. Heat a griddle over high heat. Cook lefse on the hot griddle until brown blisters form, about 1 minute per side.
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500 g mashed potatoes (about 2 1/2 cups) (see mashed potatoes recipe); 110 - 140 g flour (about 1 cup); Salt to taste (depends on how salty the mashed potatoes are. Adjust as you need to)
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The key to selecting the best potato for lefse lies in understanding its unique characteristics. Look for potatoes that possess the following qualities:. Baking: Baking is the preferred method for cooking potatoes for lefse. Prick the potatoes with a fork and bake at 400°F (200°C) until tender. Peeling: Allow the potatoes to cool slightly.
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Preheat a lefse griddle or a large nonstick skillet to 425 F. You need a very hot surface to properly cook the lefse. Line a large plate with a damp kitchen towel. Dampen another kitchen towel and set aside. With the help of an ice cream scoop, divide the dough into 16 to 17 balls, about 2 3/4 ounces (78 grams) each.
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Roll & cook. Working one disc at a time, use a corrugated rolling pin to roll the dough into a circle. Use a lefse stick to gently transfer the lefse to a griddle. Cook the flatbread at 350°F (177°C) until it's golden-brown, about 1-2 minutes per side. Let the lefse cool completely.
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How to Make Lefse. 1. Cook the potatoes and press the potatoes through a ricer into a large bowl. Stir in butter, cream, and salt then chill. Once chilled, add the flour. 2. Stir the flour into the mashed potato mixture until well combined. 3. On a lightly floured surface, knead the dough until smooth, about 1 minute.
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Peel potatoes and simmer in large pot of water for 45 minutes or until tender all the way through.; Strain potatoes and rice.; Place butter at the bottom of ceramic or glass bowl and rice potatoes for a second time into it.; Combine and mix together.Make sure butter has been fully incorporated into potatoes, but try to keep them as light and fluffy as possible.
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Place the potato chunks in a saucepan, fill it with cold water, and boil the potatoes. Cook until the potatoes get very soft and when done, transfer the potatoes into a mixing bowl. Grab a potato masher and mash the potatoes as thoroughly as you can. Afterward, cut the butter into small chunks and mix it with the potatoes.
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Instructions. Combine the mashed potatoes, butter and milk. Taste test and add more salt if wanted. Cool the mixture. Add in the flour slowly, mixing into the potatoes, using just enough until the mixture comes together in a dough ball. The dough should be slightly tacky, but come together in a ball.
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Use the rolling pin to transfer the dough disc to a medium hot pan and cook each lefse for about 1 minute to 2 minutes. Flip the lefse using wooden or silicone tongs and cook until brown spots are visible on the underside. Transfer to a dish. Cook the remaining dough balls.
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4. Grill lefse in skillet. Once rolled, use a lefse stick or a couple of offset spatulas to transfer the dough round to the hot skillet. Let the lefse cook for about 45-60 seconds, until golden brown spots and bubbles appear on the grilled side. Flip and grill another 30-45 seconds, until the same coloring appears.
