8 Serves
97 Mins
Boil the potatoes until tender, then drain and pass them through a potato ricer into a large mixing bowl.
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MexicanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
40 mg / 1,250 mgPotassium
43 mg / 4,700 mgSodium
152 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Mix the riced potatoes with flour, milk, and salt to form a smooth dough, then chill in the refrigerator for at least 30 minutes.
Divide the dough into small balls and roll each out on a floured surface using a rolling pin until paper-thin.
Cook each round on a preheated griddle until small brown spots appear, using a lefse stick to carefully flip the bread.
25
g149
g14
g
Scottish
Peruvian