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 overbake.
Ekte Norsk Mat--Authentic Norwegian Cooking is
available for purchase, through the Vesterheim bookstore. Call toll free at 1-888-979-3346.
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