Lefse from Oppdal

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1 serving

1 kg (2 1/4 pounds, about 5 large) potatoes
1 2 1/2 dl (1 cup) cream or milk
1 tablespoon sugar
1 teaspoon salt
rye flour

More facts about The recipe

Source: Matoppskrift.no
Category: Lefse
Country: Norge
District: Sør Trøndelag
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Boil the potatoes and mash to times. Add salt, milk and some of the rye flour. Take a small portion off the dough and mix well, add more rye flour and flour until you have a good dough. Roll each ball out as thin as possible, use a rolling pin. Cook each lefse on a hot griddle, turning occasionally. Keep cooking until both sides are flecked with brown spots. Take the lefse of the hot griddle and place on cake racks to cool. Lefser are best preserved frozen.

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