Well, as promised! I truly won't be offended if most people don't even read through this, much less consider making it!!
LEFSE
This takes a lot of extra equipment! To really make lefse rightly you can buy the equipment here:
https://www.amazon.com/Bethany-Housewares-Lefse-Starter-Kit/dp/B00LGV4710 That should be everything you need to start the process. This kit includes an aluminum grill, lefse stick, lefse rolling pin, pastry cloth and board set, potato ricer, and "The Scandinavian Cookbook". The one thing this set does NOT have is the rolling pin covers, like this:
https://www.amazon.com/Regency-Roll...1498928541&sr=1-1&keywords=Rolling+pin+covers (I’ll post a list of substitutes for these items if you want and idea of what lefse is without investing in all the equipment).
We make at least two batches of this at Christmastime, and sometimes we’ll make it at other times of the year as well.
· 10 pounds Russet potatoes (Yukon Gold work well too I hear)
Peel potatoes and boil until tender, mash out major chunks (you could use a potato ricer, if desired) and add:
· I cup evaporated milk
· ½ cup sugar
· About 2 teaspoons salt
Beat with electric mixer until all lumps are out. Mix all ingredients well. Put into a plastic or glass bowl with a lid. Put paper towels, napkins, or an absorbent towel directly on the potatoes and put the lid on. (the paper towels help to absorb excess liquid that might be troublesome when you’re getting the proper consistency for rolling out). Store in refrigerator overnight.
NEXT DAY
Chop up and add:
· 4 cups flour
I honestly don’t know how to describe the next part, the recipe says “Mix well and shape into balls. Roll out and fry on lefse grill.” This is the part we always show people so as a next best option I’ve found a link to a video you can watch:
https://www.youtube.com/watch?v=ZqEzX6cqdRE
(don’t let this get you discouraged, these guys are old professionals at this and it takes a long time and a lot of practice to get that good!!)
Tool substitutions:
Grill: I have heard (though never tried) that you can flip a standard metal cookie sheet over an electric stove burner to have a sort of grill. Mind you, it isn’t very Scandinavian or authentic, but it might work.
Lefse stick: Ok ok…I’ve never heard of a substitute for this one! You either have to make really small lefse sheets (and probably thick, as well) to lift them with a spatula, or you have to buy the sticks.
Lefse rolling pin: a regular rolling pin might work, and I know a flatbread one does!
Pastry cloth and board set: You probably could use a regular pastry board—not one with raised measuring lines!
Potato ricer: unnecessary, though it is very nice to get all the lumps out.
Lefse rolling pin cover: Cut the foot off of a clean sock and use the leg of the sock over your rolling pin