Fried Potato Bread
|Potatoes||5 Cup (80 tbs), hot mashed (no milk, margarine or salt added)|
|Shortening||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
Beat mashed potatoes, shortening, milk and salt until no lumps remain.
Cover and refrigerate until completely chilled, at least 4 hours.
Turn potato mixture onto floured surface; knead in flour.
Divide into 20 equal parts; shape each part into a ball.
Shape each ball into a flattened round on heavily floured board.
Roll each round as thin as possible into 10- to 12-inch circle with floured stockinet-covered rolling pin or lefse rolling pin.
Lift dough occasionally with spatula to make sure it is not sticking, adding flour as needed.
Heat ungreased griddle or lefse baker to 400°.
Cook until blisters form and brown spots appear on bottom, about 1 minute on each side.
Stack between 2 towels to prevent drying.
Wrap in plastic wrap and refrigerate no longer than 3 days or freeze no longer than 1 month.