Potatoes

Mom’s Lefse

Makes about 2 dozen

Source Note: Lefse is a traditional soft, thin, Norwegian flatbread that is made with leftover potatoes, flour, butter, and sometimes milk or cream and cooked on a griddle. Special tools are needed to prepare lefse, such as a lefse stick—a long wooden instrument that resembles an extra-long paint stir stick—and a circular lefse board, for rolling out paper-thin sheets.

Traditionally lefse was eaten with lutefisk, a type of preserved cod that is not always a favorite of the younger generation. But there are plenty of other ways to enjoy this Scandinavian favorite—spread ’em with butter, sprinkle them with sugar, or top them with jam. They can be used as a crepe or rolled around all sorts of fillings like a wrap. They can be eaten hot or cold, or eaten on the side with a meal just like bread. The possibilities are endless!

5 cups cooked, mashed or riced potatoes (Russet potatoes are best) 1 teaspoon salt
2 tablespoons butter
2 cups all-purpose flour

1. While the potatoes are hot, combine them with the salt and butter in a stand mixer or a large bowl. Mix or stir until no lumps remain (think of smooth mashed potatoes).
2. Let stand covered until the potatoes are cool, then add the flour. Work the flour into the potatoes by hand, kneading it in thoroughly, or use a stand mixer with the dough hook attached. (You can use a rotary eggbeater as well.)
3. Preheat an electric griddle to 450°F (you can also use a 12-inch cast- iron skillet if you don’t have a griddle). Spread out a big bath towel or flour-sack dish towel on the counter or table (avoid using towels that are laundered with scented detergent or dryer sheets).
4. Form patties of the dough, each about the size of a tennis ball (a mea- suring cup can be useful for making sure the resulting lefse sheets are all the same size). Place one patty at a time on a generously floured lefse board, pastry cloth, or other large, flat surface. Roll out the dough into a 12-inch circle, making sure it is evenly thin throughout.
5. Carefully slide a lefse stick under the middle of the lefse sheet, mak- ing sure to keep the end of the stick down so it doesn’t poke through the dough. Lift the stick gently from the board. Matching the edge of the sheet to the edge of the griddle, lay the sheet down and unroll it onto the griddle in one smooth, quick motion.
6. Bake the lefse until small brown spots appear on the underside and bubbles appear on top like a pancake, 1 to 2 minutes. Then flip and repeat on the other side. Lefse cooks very quickly; don’t ignore it too long or it will burn before you know it!
7. Transfer the finished lefse onto the towel. You can stack several sheets on top of one another in a shingle pattern, then start another layer and stack those. Then cover them with a thin cloth or another towel, and set them aside to cool.

8. When they have completely cooled, fold the lefse in half, then half again so you have a round-edged triangle. Store them in zipper-lock freezer bags. They will keep in the freezer for at least 6 months.

   — Erma Schubbe, Hills Centennial Cookbook

   Sour Cream Potato Salad

   Serves 10 Source

   Note: This is a real favorite. It is even better when refrigerated a day ahead to give the flavors a chance to blend.

   7 medium red or white potatoes, cooked in their jackets, peeled and sliced (6 cups)
   1⁄3 cup Italian salad dressing
   3⁄4 cup sliced celery
   1⁄3 cup chopped scallions (green onions), white sections and green tops (plus extra for garnish, if desired)
   4 hard-cooked eggs
   1 cup Miracle Whip
   1⁄2 cup sour cream
   11⁄2 teaspoons prepared horseradish mustard (or use 1 teaspoon prepared mustard and 1⁄2 teaspoon horseradish)
   Salt
   Celery seed
   1⁄3 cup diced cucumber

   1. While the potato slices are still warm, pour the Italian dressing over them; toss gently to coat, then chill for 2 hours.
   2. Add the celery and scallion.
   3. Chop the egg whites and sieve or mash the egg yolks, reserving some yolk for garnish if desired. Combine the remaining sieved yolk with the Miracle Whip, sour cream, and horseradish mustard. Fold into the salad. Add salt and celery seed to taste.
   4. Chill the salad for at least 2 hours.
   5. Gently fold in the diced cucumber just before serving. Garnish with the reserved sieved yolk and sliced onion tops.— Matthew George Looper, The Schoenleber Family Cookbook

   LaVerne’s Potato Candy

   Serves 8

   Author Note: This is an unusual, old-fashioned candy recipe that uses potatoes in a very different way, and I’ve included it for historical interest. Note that this candy is super sweet, maybe overly so for some palates, although the peanut butter balances it somewhat. Creamy peanut butter will spread and roll easier than chunky, so use it if possible.

   Source Note: As a child this was one of our favorite treats. My mother made potato candy for my siblings and me while we were growing up in the small company railroad and coal town of Delano, Pennsylvania. Potato candy still is often served as a special treat, because everyone likes it. Often it is made for social affairs at the local firehouse and church because it sells well and serves as a good fundraiser. Although it is hard work to make it, it’s worth the effort because kids and adults like its taste.

   1 medium, cooked Russet potato (about 6 ounces), mashed 1 tablespoon of butter
   Dash of vanilla
   11⁄4 pounds powdered sugar, plus more as needed
   Peanut butter, preferably salted

   1. Mix the mashed potato with the butter, keeping it to a dough-like consistency, similar to pie dough. (Or instead of mashed potatoes, soften 4 ounces of cream cheese and combine with 1 tablespoon of butter.)
   2. Add a dash of vanilla and the powdered sugar to the potatoes. Mix well; add more sugar until the mixture becomes quite stiff—about the texture of cookie dough. Cover and chill for about 30 minutes.
   3. Roll out the dough on wax paper using some flour so the dough will not stick.
   4. After you have rolled out the dough until it is somewhat smooth and to the desired thickness (about 1⁄4 inch), spread a layer of peanut butter over the top.
   5. Then roll up the dough like cinnamon rolls, using the wax paper to help lift it. You can also make small individual rolls. Refrigerate until chilled and slice into pieces of candy.
   6. Enjoy eating this Pennsylvania Dutch treat!— Library of Congress, American Memory Project, Immigration … The Great American Potluck