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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and cook potatoes in large pot of water. | 2. Drain and mash. | 3. In large bowl combine 8 cups mashed potatoes, cream, butter, salt and sugar. | 4. Cover potatoes and refrigerate overnight. | 5. Next Morning: | 6. Mix flour into the mash potato mixture. | 7. Roll the mixture into 2 - 2 1/2 inch (approx.) balls. | 8. Place on plate and refrigerate to keep cold. | 9. Taking one ball out of the refrigerator at a time, roll dough on a floured board using a a rolling pin covered with cotton, until very thin (like a tortilla). | 10. Preheat griddle, iron skillet, or Lefse pan until very hot, reduce heat slightly. | 11. Cook each piece on the griddle until light brown. | 12. Remove to kitchen towel, cover to keep warm. | 13. Stack lefse on each other to keep moist. | 14. Serve with cranberry relish, preserves, or some like it with just butter with sugar sprinkled on it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	8	cups	mashed	924.0	209.88	24.6	1.08
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
butter	1/2	cup		85.5	3.9285	2.6715	7.2
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
purpose flour	4	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.