Saturday, April 17, 2010

Potato flat bread

Often when I have leftover mashed potatoes, I make a flat potato bread. We all love it and it goes fast, never any leftovers.

If you've been to Scandinavia, this bread is called Lefse, although I make mine a little thicker by preference. Here's the recipe:

3 cups of potatoes cooked, and mashed with
2 Tbsp milk
1/2 Tsp of salt
3 Tbsp butter
1/2 Tsp baking powder
1 cup of flour

If you are making this from fresh cooked potatoes, wait until they have cooled enough to handle. If you find you don't have quite enough, extend with mashed potatoes made out of flakes. Also, make sure you mix the baking powder with flour and then mix with potatoes.

Roll a little thicker than tortillas and round. Bake in the oven at 350F about 15 minutes or until the bread starts browning on top. You can also fry on a hot ungreased pan until brown. Top with butter and cheese, or enjoy plain. Oh yea, and you don't cut this bread, you tear it just like the Vikings did thousands of years ago ;o)

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