Gudrun's Kitchen by Ingeborg Hydle Baugh

Author:Ingeborg Hydle Baugh
Language: eng
Format: epub
Publisher: Wisconsin Historical Society Press

Special equipment: lefse grill, lefse turning sticks (optional), lefse rolling pin with rolling pin cover, pastry cloth

Combine mashed potatoes with milk, butter, and salt, and mix well. Let cool, uncovered. Mix flour into potatoes and use your hands to form dough into a roll. Use as little flour as possible—just enough to hold the potatoes together. Cut dough into 10 equal portions, cover, and refrigerate until just before rolling out each lefse.

Turn on the lefse griddle and heat to 425 to 450 degrees. Roll out one portion of dough on a lightly floured pastry cloth until very thin. Place on a lefse griddle or pan and cook about 30 seconds, until light brown spots appear. Turn over with a lefse turning stick or spatula and repeat on the other side. Repeat with remaining dough, placing each cooked round between clean dish towels to cool while keeping them moist. When they are cool, fold each lefse into quarters.

Lefse Made with Potato Buds

This recipe is adapted from the one given to all who enjoyed their freshly made lefse at the Sons of Norway Christmas bazaars in the Washington, D.C., area. According to David Hofstad’s family, this family recipe was used by Alice Hofstad, a fourth-generation Norwegian American from Madison, Minnesota, and a descendant of an 1843 immigrant from Nes Parish in Telemark. David has made some minor changes to his mother’s recipe over the years.

You will need to allow several hours for chilling the dough.

6 cups (one 13.75-ounce box) potato buds (not flakes)

10 tablespoons (1¼ sticks) butter or margarine

½ cup milk

4 teaspoons sugar

2 teaspoons salt

4½ cups boiling water

1½ to 1¾ cups white flour

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