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Stewart's recipe says to reserve this potato juice, let the milky starch sink to the bottom, and pour off the liquid — similar to the clarified butter I made for Garten's recipe.
The recipe does take some time, but it also makes a lot (about 60) and Martha says they freeze well. She suggests calling in a friend to help so you can have a fun cooking day and some tasty food ...
When one uses the term lefse in the United States, it typically refers to what Norwegians call potato lefse. Norwegians, however, also make Hardangerlefse with egg yolks and buttermilk. [8] The tradition of making lefse was brought over by Norwegian Americans, and potato lefse itself was made when their potato crop was successful. [10]
Tynnlefse ("Thin lefse") is a variation made in central Norway. Tynnlefse is rolled up with butter, sugar, and cinnamon (or with butter and brown sugar). [12] Tjukklefse ("Thick lefse") is thicker and often served with coffee as a cake. [13] Potetlefse ("Potato lefse") is similar to and used like tynnlefse, but made with potatoes. [14]
Historically, potatoes first appeared in Norway around 250 years ago, and it’s likely that’s when Norwegian homesteaders started to make lefse in bulk as a tasty carbohydrate.
Potato dumplings with a filling of onions and pork or bacon. Kugel: Ashkenazi Jews, Europe A pudding or casserole made from egg noodles or potatoes. Kugelis: Lithuania: Potatoes, bacon, milk, onions, and eggs, baked in a low casserole dish. Latka: Eastern Europe: In Ashkenazi cuisine, a potato pancake made with grated potato. Lefse: Norway
According to Martha, it's actually the step you need to get the potato to be its fluffiest. "That smashing breaks up all the fibers, and makes the potato a delightful, fluffy creation."
Potatoes, wheat or barley flour, salt Pitepalt ( Swedish pronunciation: [ˈpiːtɛˈpaltː] ; [ 1 ] see palt ) is a Swedish dish related to kroppkakor or meat-filled dumplings . It is especially associated with the city of Piteå in Norrbotten County , thought to be its place of origin.