Recipe: Norwegian Potato Lefsa

NORWEGIAN POTATO LEFSA

Combine mashed potatoes with whipping cream, butter, salt, sugar and flour to make flat round of tasty potato lefsa, these are browned in a skillet and served warm. Can be sprinkled with sugar/cinnamon mixture.

Prepare potato mixture THE DAY BEFORE and refrigerate overnight. Lefsa 'balls' must be kept cold before rolling.

9 baking potatoes, scrubbed
1/4 cup heavy (whipping) cream
1/4 cup butter
1 1/2 teaspoons salt
1 1/2 teaspoons white sugar
2 cups all-purpose flour

TO PREPARE THE POTATOES:
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 overnight.

WHEN READY TO COOK:
Mix flour into the mashed potato mixture and roll into balls about the size of tennis balls, or smaller, depending on preference. Keep balls of dough on plate in the refrigerator.

Taking only one ball (at a time) from the refrigerator, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin cover.

Fry the lefsa on a grill or on an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.

Servings: 4