Side dish - Lefse recipe using potato buds

Author: Warren Stefani  

How to make potato lefse, a Norwegian flatbread recipe that is similar to a crepe but uses up mashed potatoes! Norwegian potato lefse is traditional to the culture and can be made differently depending on the specific region or family/historical ties.

Instant Potato Lefse Recipe

Instant Potato Lefse Recipe
Instant Potato Lefse. Discover our recipe rated 3.9/5 by 22 members.
Provided by: á-6994
Yields: 0 servings
Number of ingredients: 7
  • 6 cups water
  • 1 cup (2 sticks) Butter
  • 1 cup Half & Half
  • 2 tbsp Sugar
  • 2 tbsp Salt
  • 9 cups Potato Buds
  • 4 1/2 cups flour (or more as needed)
How to cook:
  1. Mix the above ingredients in two batches. It will make it easier to handle.
  2. In the evening prior, mix 4 1/2 c of Potato Buds in a mixing bowl with 1 tbsp sugar, and 1 tbsp salt. Set aside and in a saucepan, combine 1/2 c butter, 1/2 cup Half & Half, and 3 c water. Bring to a boil. Once the mix is boiling, add in the dry ingredients until well blended. Repeat with the second batch.
  3. When both batches are done, place them in a cake pan and pat down evenly. Place a paper towel over the potatoes and then cover with plastic or foil. The paper towel will protect the potatoes from moisture by absorbing condensation that may form in refrigeration.
  4. Next morning, divide the dough into 2 batches. Remove 1 batch and place in a mixing bowl. Place the remaining batch back into the refrigerator.
  5. Add 1 1/2 cups flour to mixture. Knead a few minutes, adding more flour as needed. Using an ice cream scoop, scoop into balls enough for 1 lefse. Keep balls stored in refrigerator in a bowl or on a cookie sheet. Take out a couple at a time.
  6. Heat the lefse griddle to 400 deg. Prepare the lefse board by working flour onto the pastry cloth on the board. If using a covered rolling pin, dust with flour.
  7. Begin rolling out the balls into thin flat round sheets.
  8. When rolled out, transfer to the lefse griddle.
  9. Note: Be careful not to over flour when rolling out the dough. Too much flour will cause the lefse to become tough, dry and crack around the edges when cooking.
Notes: Lefse Recipe Using Potato Buds, Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian …

Potato Lefse

Potato Lefse
How to make potato lefse, a Norwegian flatbread recipe that is similar to a crepe but uses up mashed potatoes! Have them with butter or jam if desired.
Provided by: Karlynn Johnston
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: Norwegian
Number of ingredients: 5
  • 3 cups warm mashed potatoes
  • 2 tbsp butter
  • 3 tbsp milk or cream
  • 1 tsp salt (if needed for the potatoes )
  • 2-3 cups sifted flour
  • Calories: 101 kcal
  • Carbohydrate: 19 g
  • Protein: 3 g
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Trans Fat: 1 g
  • Cholesterol: 4 mg
  • Sodium: 162 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Combine the mashed potatoes, butter and milk. Taste test and add more salt if wanted. Cool the mixture.
  2. 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. You should be able to roll it out. Depending on how much moisture is in your potatoes, this can take varying amounts of flour. Work by feel, not amount of flour.
  3. Using some of the remaining flour, prepare your work surface by heavily dusting it with the flour. Pinch off a 2 inch round circle of dough. Roll it out on the prepared surface until it's around 6-8 inches in diameter.
  4. Preheat 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 dough disk onto the griddle. Cook for around 60 seconds on each side, until it's browned lightly in spots.
  5. Remove and place on a plate. Once you can touch it safely, butter it then roll into a tube. Continue to roll out the remaining dough and cook.
  6. Serve warm or at room temperature as is, or with jams, etc.
Notes: Lefse (Scandinavian Potato Flatbread), Either way, each cup of mashed potatoes (240 g) will make 4 perfect lefse. We used leftover Rosemary Mashed Potatoes, but plain mashed is …

Potato Lefse - Norwegian Flatbread

Potato Lefse - Norwegian Flatbread
Potato lefse is a Norwegian flat bread that is rolled out very thinly, and then baked on a very hot griddle. It looks like a crepe, but tastes like a buttered baked potato.
Provided by: Author: Karen Kerr
Yields: 12 servings
Cuisine: Norwegian
Number of ingredients: 6
  • 1 1/2 pounds russet potatoes, peeled and diced
  • 1/2 stick unsalted butter
  • 1/2 C heavy cream
  • 2 T sugar
  • 1 t. salt
  • 1 1/2 C to 2 1/2 C all purpose flour, plus more for flouring the surface and rolling pin
How to cook:
  1. Cook the potatoes in enough water to cover, about 10 minutes. The potatoes should be fork tender, but not over cooked.
  2. Drain the potatoes and spread them out onto a baking dish to dry.
  3. Rice or grate the potatoes into a large bowl.
  4. Add the butter and stir until it is fully melted.
  5. Add the cream, sugar, and salt, and stir.
  6. Refrigerate uncovered overnight.
  7. When you are ready to make the lefses, prepare a work surface with a floured cloth. I wrapped a cutting board with a linen towel and then dusted it with flour.
  8. Place a terrycloth towel on your counter.
  9. Add a cup of flour to the potatoes and mix with your hand. Continue to add flour to the potatoes, one heaping tablespoon at a time, until you have an actual dough, and not just stiff mashed potatoes. For me, it took an extra cup of flour.
  10. Divide the dough into 24 balls.
  11. Heat an ungreased griddle to 450 to 500 degrees F.
  12. Roll a dough ball out to a very thin pancake, and place it onto the griddle. Cook for one to two minutes, and then flip it over to cook the other side.
  13. Place the lefse onto the terrycloth towel and cover with part of the towel, like an accordion.
  14. Serve warm, slathered in butter (my preference) or butter and cinnamon sugar. Jam and preserves work nicely here too.
Notes: Lefse Recipes, Lefse Recipes (from our customers) Contact; Lefse Recipes. Lefse (without potatoes!) by Vicky. Categories: Blog, Lefse Recipes. Lefse Time’s Lefse Recipe. …

Lefse: the best recipe for the classic Norwegian dish

Lefse: the best recipe for the classic Norwegian dish
Lefse is a traditional Norweign flatbread, always soft and comforting for those who’ve grown up with the bread. Lefse starts with a potato-based mixture, plus flour and is cooked on a griddle. Norwegian potato lefse is traditional to the culture and can be made differently depending on the specific region or family/historical ties.
Provided by: Cookist
Total time: 60 minutes
Yields: 6 servings
Number of ingredients: 6
  • Potatoes, 10 pounds, peeled and diced
  • Butter, ½ cup
  • Heavy Cream, ⅓ cup
  • Salt, 1 tablespoon
  • White sugar, 1 tablespoon
  • All-purpose flour, 2 ½ cups
How to cook:
  1. In a large pot, cover diced potatoes with cool water and cook until tender. Drain potatoes.
  2. Run hot potatoes through a potato ricer and place in a large bowl.
  3. Add butter, cream, salt, and sugar to the riced potatoes and beat. Let cool to room temperature.
  4. Stir flour into the potato mixture. Pull off pieces of dough and form into small, pecan sized pieces, Lightly flour a pastry cloth and roll the pieces flat to ⅛ inch thickness.
  5. Heat griddle to 400 degrees F.
  6. Cook lefse on the hot griddle until bubbles form and each side is golden brown. Remove and place on a damp towel to cool slightly. Cover with a damp towel until ready to serve.
Notes: How to Make Lefse with 2 Different Recipes, In a large bowl, mix the potato flakes, salt, sugar, 7up, water, evaporated milk and oil. Add 2 cups of flour. Mix and knead. Roll the dough into …
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