Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 cups riced or mashed russet potatoes
- 1 tsp. salt
- 3 T. margarine or butter
- 1 T. sugar
- 2 T. heavy cream or evaporated milk
- 1 1/2 cups all-purpose flour
- =
Directions
Combine all ingredients except flour; refrigerate until thoroughly chilled.
Add flour; mix well.
Heat lefse or other griddle to 400 degrees.
Form dough into long roll and cut into 12 sections.
Form each section into a small ball.
Roll out very thin with cloth-covered lefse or regular rolling pin on cloth-covered lefse board or other surface.
Dust board with flour when turning lefse dough.
Bake on ungreased griddle until brown spots appear.
Turn and bake other side.
Stack lefse between 2 towels to cool.
Store in refrigerator in plastic bags.
Can be frozen.