Potato Lefse (Norway)

World-Bites (69) / Potato Lefse

Norway's food customs have more to offer than the salted preserved fish of the olden days. Norwegian meals are generous, laden with a variety of delights and complemented by social coffee (kaffe) sessions in the afternoon that have become increasingly popular. Breakfast (frokost) in Norway may be served as an enormous buffet, called a koldtbord, or as a smaller selection of dairy, eggs, fish and breads. Lunch (lunsj) is often simpler and lighter than breakfast. Lunch may be a smaller smorgasbord or open-faced sandwiches of pate, cold meats or cheese served with fruit and coffee. Dinner (middag) comes early, around 4 p.m., and is usually more plain than other meals---a hearty stew or a combination of meatballs and gravy called kjøttkaker with beer or wine. Snacks may be served between lunch and dinner and just before bed (a small version koldtbord); brown cheese (geitost) on bread is one of the most typical Norwegian snacks. Potet Lafse or Potato Lafse is one popular snack that can also be served as breakfast, lunch or dinner.

POTATO LEFSE I (POTET LEFSE I)

Ingredients

3 large baking potatoes
2 T butter
1/4 cup (1/2 dl) heavy cream
1/2 tsp. sugar
1 tsp. salt
1 cup (2 1/2 dl) flour, or more

Directions

Boil the potatoes without peeling, peel and mash while still warm and put through ricer. To get the lumps out, you might have to put them through ricer more than once. Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight. Mix in 1/2 cup flour. Divide into 15-16 balls if you want dinner-plate size. Using a grooved rolling pin with sock, (sock optional), and pastry canvas, roll each ball out as thin as possible. use flour as needed (but not too much), and keep balance of dough in the refrigerator. Bake each lefse on medium to hot griddle, turning until both sides are flecks with brown. Do not over bake.


POTATO LEFSE II (POTET LEFSE II)

Ingredients

* 4 cups (9 1/2 dl) potatoes, cooked
* 1 tsp. salt
* 1/2 cup (1 1/4 dl) whipping cream
* 1/2 cup (1 1/4 dl) Crisco oil
* 2 T Sugar
* 1 1/2 cups (3 1/2 dl) flour



Directions

* Boil potatoes, add salt, cream and oil to warm potatoes.

* Cool the potatoes before adding flour.

* Cut down a little on the cream and oil.

* Mix Sugar with flour and add, kneading as you roll them out with a grooved rolling pin.

Bake on takke, round griddle.