I was making some Norwegian potato flatbread (lefse) over the holidays, and my coworker Jeremiah just requested the recipe. Now, I could just hand him the recipe on paper tomorrow, or I could fluff out my blog with it.
5 large potatoes
1/3 cup sweet cream
3T butter
1t salt
1/2 cup flour for each cup mashed potatoes.
So you make mashed potatoes with the top four ingredients, and when it’s reasonably cool, you mix flour into it until it looks like a dough. This part could use some experimentation, but I think that kneading it to give it some spring wouldn’t be a bad idea.
Then you form it into "egg-sized" balls, roll thin, and cook on an ungreased griddle. Cast-iron would probably work best, but i’ve been using my teflon omelete pan without too much trouble.
Serve hot or cold, with butter and cinnamon, or use as you would a tortilla.
Let me know if it works!
