Long time no blog?

No excuses this time. I just have been in a cooking funk. Just a general funk I guess. But look at me? Here it is almost 2011 and I was cooking today :) Making lefse which I have blogged about before..but still. I think one of my new years resolutions will be to A. cook more and B. keep up on this stinking blog. It's harder than you would think. You may not remember..but a couple of blogs ago I joked that I should blog about take-out. I have come to think that is a fabulous idea! So you never know..in 2011 I may do a series of take-out blogs. Especially since there is a new Indian restaurant that opened right by where I work and I am absolutely addicted to it. I will surprise you.

Until then, I give you the redux of Potato Lefse!

5 large potatoes, approx, 6 cups of riced potatoes.
1/2 cup whipped cream
Flour, 1/2 cup per cup of mashed potatoes, approx. 3 cups
3 T butter
1 tsp. salt

Boil and rice the potatoes--add cream, butter and salt;
combine, then cool (put in fridge till very cool)
Add the flour, take out dough about the size of a golf ball and roll out super thin
Bake (cook) on large griddle to light tan.
Moderate heat...do not scorch!

Ok, what is written up there is a modified version of my mother in laws lefse recipe. I rice the potatoes with a potato ricer. I use a lefse grill which gets up to 500 degrees but you definitely don't have to. I use a rolling pin which has a waffle pattern on it but again...you don't have to. Carol doesn't so you don't have to. I am the freak who wants the authentic tools for the job kind of thing. Not necessary by any means but it makes me feel secure. She has made lefse for ever just mashing potatoes, rolling them out with a regular old rolling pin and frying them in a dry skillet. And you can too. Lefse doesn't require special tools. I just like the tools.

I typically will boil and rice the potatoes a day ahead then add the flour and actually make the lefse the next day. Just me. I think the key here is to mash the potatoes very well (or rice them) and roll the dough out very thin. The thinner it is the quicker it will cook.

It's a Christmas tradition in Chris' family and I try to make it twice a year. It's cheeeeeeap, and yummy. Did I say cheap? Plus, this recipe makes a ton of it! We like to put butter and cinnamon sugar on it..roll it up and enjoy. Maybe nuke it for a few seconds to warm it up. So yummy. Uff da!