tag:blogger.com,1999:blog-4630401171499916202.post1583333956537405872..comments2024-03-13T17:50:25.674-05:00Comments on The Galley Gourmet: Sunday DinnerNicolehttp://www.blogger.com/profile/05525851511177214027noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4630401171499916202.post-39651808817511949952014-01-29T13:24:29.117-06:002014-01-29T13:24:29.117-06:00I, too, married into a Norwegian family and was ch...I, too, married into a Norwegian family and was charged with learning to bake Lefse and passing the technique for posterity. It is delicious and, you're right, it's a tortilla made with mashed potatoes! My MIL's tips were to use only Idaho russets, the Norkota variety if you can find them. After boiling the potatoes, dry them out as much as you can by placing them back into the drained cooking pot and tossing over the heat (without scorching them) until they stop steaming, then rice them. Add the butter, sugar and salt and refrigerate overnight. She didn't add any cream to her dough at all so they wouldn't absorb too much of the flour, which might make them tough or too rubbery, in her opinion. She quartered the dough to work in batches to keep the dough from getting too sticky, adding the minimal amount of flour per batch until they dough held together, allowing the additional flour from the rolling process to incorporate. The dough was very soft and pliable but did need the excess brushed off before putting putting it on the griddle. I have almost all the same equipment you have, except the round cloth covered pastry board. I've found that a dedicated griddle of any variety will work to cook the lefsa as long as it's ungreased and you can keep it unwashed. Cast iron pans finish would be compromised trying to get the scorch removed. This is a labor of love and fun to do when you have someone to do it with you who's willing to either roll lefse or work the griddle! Anonymousnoreply@blogger.com