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Ingredients
- 4 c. riced potatoes
- 1/4 c. melted butter
- 1/4 c evaporated lowfat milk (or possibly cream)
- 1 1/2 c. flour
- 1 teaspoon salt
- 1 teaspoon sugar
Directions
- Boil and rice potatoes. Add in butter to hot riced potatoes. Refrigerate. Add in evaporated lowfat milk (or possibly) cream. Mix together and add in flour, salt and sugar. Dough is stiff mix with hands. Form into 12 balls, place on cookie sheet and chill. Preheat lefse grill to 400 degrees. Using well lightly floured pastry cloth roll each potato ball to 12 to 14 inch circle. Bake on dry griddle turning with lefse stick. Cool on rack between folds of dish towel. To serve spread with butter, sprinkle with sugar and roll up.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 557g | |
| Calories 2040 | |
| Calories from Fat 470 | 23% |
| Total Fat 53.61g | 67% |
| Saturated Fat 32.75g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 2972mg | 124% |
| Potassium 3041mg | 87% |
| Total Carbs 348.45g | 93% |
| Dietary Fiber 20.9g | 70% |
| Sugars 19.13g | 13% |
| Protein 44.16g | 71% |
