POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)
This is a traditional Norwegian main dish. My grandmother always served it with fresh peas. As good as the potato klubb are the first day, they're even better the second day sliced and fried in butter until golden brown. We like to have them for breakfast with fried eggs.
Provided by Vickie Spencer
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
- Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
- Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.
Nutrition Facts : Calories 378 calories, Carbohydrate 37.7 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 14.6 g, Sodium 910.8 mg, Sugar 0.8 g
BASIC LEFSE: NORWEGIAN POTATO FLATBREAD
Steps:
- Gather the ingredients.
- Preheat the oven to 175 F. Peel the potatoes, making sure that no peels or eyes remain. Coarsely chop them into 1-inch pieces.
- In a stockpot, bring water to a boil and add the potatoes. Boil them until they are fork-tender, about 15 to 20 minutes.
- Drain the boiled potatoes well. Place them on a baking sheet lined with parchment paper and bring them into the hot oven for 15 minutes to dry them further.
- Remove the potatoes from the oven and pass them through a ricer . You need them to be finely riced, so twice through the ricer might give you a better texture. You should have at least 4 cups of riced potatoes.
- Mix in the heavy cream, butter, sugar, and salt.
- Mix well and place the potato dough in the refrigerator, covered, to chill overnight.
- Preheat a lefse griddle or your skillet of choice to 425 F. You need a very hot surface to properly cook the lefse. Use a pastry blender to cut the flour into the chilled potatoes, or vigorously knead the flour in until you have a smooth dough.
- With the help of an ice cream scoop, divide the dough into 16 to 20 biscuit-sized balls.
- Generously flour a pastry cloth or board and a rolling pin. Roll out each piece of dough into a 12-inch circle, dusting with more flour as needed.
- Carefully lift the circle with a lefse stick or the handle of a flat wooden spatula. Transfer it quickly to the griddle.
- Cook the lefse on the griddle until brown spots begin to appear.
- Flip and cook the other side.
- Remove the cooked lefse to a plate lined with a damp clean cloth to cool. Cover with another damp cloth. Continue to cook the remaining dough balls until you've used all of the dough.
- Serve the lefse smeared with butter to taste and a sprinkle or two of sugar.
- Enjoy.
Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Cholesterol 13 mg, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 235 mg, Sugar 3 g, Fat 5 g, ServingSize 16 to 20 pieces, UnsaturatedFat 0 g
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
NORWEGIAN MASHED POTATOES
Mashed Potato recipe taken from Norwegian Meatball recipe.
Provided by Lynn Clay @LavenderLynn
Categories Potatoes
Number Of Ingredients 5
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.
NORWEGIAN PARSLEY POTATOES
I love to use parsley in many dishes, and it suits the fresh taste of small red potatoes well. Even though they're easy to prepare, they look fancy and go great with baked ham. -Eunice Stoen, Decorah, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly. With a sharp knife, remove one narrow strip of skin around the middle of each potato. In a large skillet, melt butter; add parsley and marjoram. Add the potatoes and stir gently until coated and heated through.
Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
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