Best Norwegian Mashed Potatoes Recipes

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NORWEGIAN POTATO LEFSA



Norwegian Potato Lefsa image

Traditional Norwegian Potato Lefsa that's usually reserved for holiday meals. NOTE: It is important that dough balls stay cold till they are rolled out.

Provided by Thomas

Categories     Side Dish     Potato Side Dish Recipes

Yield 8

Number Of Ingredients 6

18 baking potatoes, scrubbed
½ cup heavy whipping cream
½ cup butter
1 tablespoon salt
1 tablespoon white sugar
4 cups all-purpose flour

Steps:

  • Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
  • In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate over night.
  • Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator.
  • Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
  • Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.

Nutrition Facts : Calories 755.6 calories, Carbohydrate 133.4 g, Cholesterol 50.9 mg, Fat 18.1 g, Fiber 12.2 g, Protein 16.6 g, SaturatedFat 10.9 g, Sodium 989.4 mg, Sugar 5.5 g

INSTANT POTATO NORWEGIAN LEFSE



Instant Potato Norwegian Lefse image

This is a traditional Norwegian dish that my Great Grandmother, Mina Taylor, would make that was handed down to us. As children, we always had lefse for our Christmas Morning breakfast. I found an easy way using instant potatoes and this makes the process a lot easier to make the lefse in the mornings! We would eat the cooked lefse by rolling the lefse in cooked bacon with cream cheese and it is so good that way! I am not including the refrigeration time, which could be anywhere from 2 hours to overnight, which is what I do when I make them for Christmas morning. You could also try using a gluten free flour to see if it would be used for a gluten free diet.

Provided by LDSMom128

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups potato flakes
4 tablespoons sugar
3 cups water
2 1/2 cups milk
1 1/2 cups butter
3 teaspoons salt
2 -3 cups flour (enough to make a rolling dough)

Steps:

  • In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
  • When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
  • Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
  • Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.

LEFSE



Lefse image

These Norwegian Potato Pancakes can either be served for breakfast of dessert. The potatoes have to be mashed and cooled so do this ahead of time. (not included in time to make)

Provided by LUv 2 BaKE

Categories     Breakfast

Time 43m

Yield 8 serving(s)

Number Of Ingredients 6

3 large potatoes, for 2 cups mashed potato
1 tablespoon milk
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon salt
2 teaspoons sugar
1 1/2 cups flour, approximate

Steps:

  • Peel and Cook potatoes in boiling water till done; mash with a potato masher or electric mixer, till smooth.
  • Measure out two cups of the mashed potato and set whatever you have left over aside (we will only be using 2 cups of potato for this recipe, you can season the left over mashed potato and have it for dinner! ).
  • Combine mashed potatoes, milk, salt, sugar, and butter to it, then then mash together again until it's all blended.
  • Put your finished mashed potatoes into a sealed container and chill in the fridge till cold (about 2 hours); The mashed potatoes must be cold and then will be slightly stiff.
  • Measure out your 1 1/2 cups flour; add 1/2 cup of that flour to the mashed potatoes and stir to try to incorporate.
  • Again, from that 2 cups, sprinkle flour on a flat surface to keep the lefse dough from sticking to the counter; Put the chunk of mashed, floured potatoes down into the middle of the floured area; Knead it for about ten minutes, gradually incorporating another half cup of flour; After it has a whole cup of flour in it, it will feel much doughier and nothing like mashed potatoes anymore.
  • Seperate dough into 8 equal pieces, and roll each piece into a ball.
  • Spread more flour out onto your surface - the best way to avoid sticking is to flip the dough over every time you take a roll on the rolling pin, sprinkle a little more flour under it, and then roll the other side.
  • Always keep your rolling pin well floured, too; You want really thin pieces here, absolutely no thicker than your average flour tortilla, otherwise they won't cook all the way through and will taste a little doughy - They should work out to be about nine inches diameter.
  • Once you have all eight pieces rolled out, heat up your frying pan or griddle and grease it slightly only if it isn't non-stick; Flip one of the uncooked lefse into the pan and quickly unfold any creases that might have happened with the spatula; only turn lefse once, and do it when you see air bubbles forming under the lefse.
  • It won't need to cook for as long on the other side, but bubbles will form again (harder to see this time, careful not to leave it on too long and burn it!) you can just pick it up with the spatula and check underneath.
  • Serve warm sprinkled with icing sugar and cinnamon or with some jam.

NORWEGIAN POTATO MUSHROOM BAKE



Norwegian Potato Mushroom Bake image

Make and share this Norwegian Potato Mushroom Bake recipe from Food.com.

Provided by FDADELKARIM

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 teaspoons butter
1 lb fresh mushrooms, sliced
4 cups mashed potatoes
2 medium eggs, beaten
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cardamom powder
1 bunch chives, chopped

Steps:

  • Preheat the oven to 425°F Spray a 9x9 glass baking dish with cooking spray.
  • Melt the butter in a frying pan then saute the mushrooms for 5 minutes. Meanwhile, mix the remaining ingredients, except for the chives, in a large bowl.
  • Scatter the mushrooms in the bottom of the glass dish, top evenly with the potatoes.
  • Bake until the potatoes are slightly browned, roughly 15-20 minutes. Sprinkle with chives & serve.

Nutrition Facts : Calories 249.8, Fat 5.6, SaturatedFat 2.6, Cholesterol 91.1, Sodium 1269.4, Carbohydrate 41.3, Fiber 4.5, Sugar 5.5, Protein 10.4

SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE



Scandinavian Mashed Potato and Rutabaga Casserole image

(Peruna ja lanttulaatikko) I like the creamy color of mashed rutabagas together with potatoes in this casserole. It can be assembled a day in advance, if desired.

Provided by Olha7397

Categories     Norwegian

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

2 lbs thin skinned boiling potatoes
salt
1 lb rutabaga, about 1 medium
1/4 cup flour
2 eggs
2 teaspoons salt
1/2-1 cup hot milk or 1/2-1 cup light cream
1 tablespoon butter
1/4 cup fine dry breadcrumb

Steps:

  • Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
  • Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
  • Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
  • Scandinavian Feasts.

Nutrition Facts : Calories 126.2, Fat 2.5, SaturatedFat 1.2, Cholesterol 39.2, Sodium 438.2, Carbohydrate 22.7, Fiber 2.2, Sugar 3.1, Protein 3.9

NORWEGIAN MASHED POTATOES



Norwegian Mashed Potatoes image

Mashed Potato recipe taken from Norwegian Meatball recipe.

Provided by Lynn Clay @LavenderLynn

Categories     Potatoes

Number Of Ingredients 5

1 teaspoon(s) salt
7 large russet potatoes, washed, peeled and quartered
1 cup(s) half and half
1/4 cup(s) salted butter
- sea salt and pepper, to taste

Steps:

  • Bring a large pot of salted water to a boil to cook the potatoes.
  • Boil the potatoes 15 to 20 minutes, until fork tender.
  • When potatoes are done, drain and set aside to cool until cool enough to touch.
  • When potatoes are cool, stir cream and butter over medium low heat in a medium pot until butter has melted and mixture is smooth.
  • Once potatoes are cool enough to touch, run potatoes through a ricer.
  • Stir butter and cream mixture into the riced potatoes and beat potatoes until smooth using a whisk or hand mixer.
  • Stir in black pepper and sea salt and set potatoes aside.

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