NORWEGIAN POTATO LEFSA
Traditional Norwegian Potato Lefsa that's usually reserved for holiday meals. NOTE: It is important that dough balls stay cold till they are rolled out.
Provided by Thomas
Categories Side Dish Potato Side Dish Recipes
Yield 8
Number Of Ingredients 6
Steps:
- 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 over night.
- Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator.
- Taking one ball out of the refrigerator at a time, 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 covers.
- Fry the lefsa in a grill or in 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.
Nutrition Facts : Calories 755.6 calories, Carbohydrate 133.4 g, Cholesterol 50.9 mg, Fat 18.1 g, Fiber 12.2 g, Protein 16.6 g, SaturatedFat 10.9 g, Sodium 989.4 mg, Sugar 5.5 g
NORWEGIAN POTATO SALAD!
I recently ate this at Bunco and had to have the recipe! It is light, delicious and so fast and easy. It can be left on your buffet inside or out without fear of spoiling.
Provided by Koechin Chef
Categories Potato
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Best made 1 day ahead, or allow 3 hours refrigeration time.
- Boil the potatoes in salted water until still somewhat firm. (they continue to cook after draining). Drain and when cool enough cut into small dice.
- Place in a bowl.
- Combine all remaining ingredients and stir until salt and sugar are disolved.
- Pour over the potatoes and toss well to cover all potatoe cubes.
- Cover and refrigerate.
- Note: I like to use the little red potatoes. Together with the green chives and parsley they look very eye appealing. :-).
- Times listed do not include refrigeration!
Nutrition Facts : Calories 300.1, Fat 18.3, SaturatedFat 2.4, Sodium 301.8, Carbohydrate 31.5, Fiber 3.8, Sugar 3, Protein 3.5
MOM'S NORWEGIAN POTATO LEFSA
Provided by Food Network
Categories dessert
Time 50m
Yield 12 to 14 large lefsas
Number Of Ingredients 8
Steps:
- Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.
- Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up.
- Cut into one-fourths, for serving.
POTATO SALAD
Provided by Leah Chase
Categories Egg Mustard Potato Side Quick & Easy Mardi Gras Mayonnaise Celery Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.
NORWEGIAN POTATO DOUGHNUTS
When I was a little girl my grandfather, who was a full fledged Norwegian, used to make mashed potato donuts for us on those special times when we got to sleep over at my grandparent's house. These donuts and wearing "angel jammies" (my grandfathers white T shirts) are 2 treasured memories of "Boppa." This recipe tastes very much like what I remember his tasting like. Prep time includes chilling time.
Provided by LAURIE
Categories Breads
Time 1h13m
Yield 24 donuts
Number Of Ingredients 12
Steps:
- Reheat mashed potatoes.
- Stir in the butter or shortening into the potatoes in a small bowl.
- In mixing bowl, beat eggs and sugar 3-4 minutes until eggs are pale yellow.
- Stir in the buttermilk and vanilla.
- Stir in the potatoes.
- Stir in the flour, baking powder and soda, salt and nutmeg.
- Cover and refrigerate at least 1 hour.
- Turn dough onto a floured surface and roll to ½ inch thickness.
- Cut with a donut cutter.
- Add the oil to 2 inch depth in a deep skillet or Dutch oven. (I like cast iron because the temperature stays constant).
- Heat oil to about 350 degrees.
- Fry donuts in batches but do not crowd in pan.
- Turn once until both sides are browned about 2-3 minutes on each side.
- Transfer with a slotted spoon to paper towels to drain.
- If desired you can roll in sugar or cinnamon sugar or glaze.
- These are best served warm.
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