On 2014-06-25 20:59:53 +0000, sf said:

> On Wed, 25 Jun 2014 19:44:27 +0000 (UTC), jinx the minx
> > wrote:
>
>> sf > wrote:
>>> On Wed, 25 Jun 2014 15:31:10 +0000 (UTC), jinx the minx
>>> > wrote:
>>>
>>>> Second to that, lefse.
>>>
>>> I've seen that word before but never looked it up to see what it was.
>>> Seems very tasty, I think I'll try making it someday. In modern
>>> times, do most people start with leftover mashed potatoes?
>>
>>
>> No, it is not made with leftover mashed potatoes ever. I'm sure there are
>> recipes out there on the net using them or, god forbid instant potatoes,
>> but that's heresy. In order for the dough to work, there can't be any
>> lumps in it, which is why they use a potato ricer and not a masher. It's
>> extremely time consuming to make, so I wouldn't recommend doing it by
>> yourself. Imagine rolling out dozens of pie crusts and cooking them all
>> one at a time. It takes forever. And if you aren't good at rolling out
>> pastry paper thin without it ripping, forget it. It doesn't turn out well
>> if you overwork the dough, so you can't just re-ball and re-roll it. My
>> mom, one of my sisters and I make it every year before Christmas. There is
>> definitely an art to it, despite it having only 3 ingredients. That said,
>> I would not ever consider buying a mass produced version of it from the
>> store.
>
> I found a recipe that uses only one pound of potatoes, so I'll give it
> a shot someday. I'm pretty good at rolling round dough and getting it
> thin, so that part won't be a problem. Thanks!

It's generally not consumed except around Christmas-time along with the
traditional lutefisk meal, as it's such a pain to make. When lefse are
perfectly made, they are somewhat difficult to distinguish from a
garden variety flour tortilla.