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3 cmashed potatoes
How to Make Lokshi ("Stoverags"), Mark's
- To the warm potaoes, add butter and salt. Mash the potatoes
When this mixture is cooled, add the flour. if dough is sticky add more flour. Add flour as needed when rolling out.
Take pinches of dough and roll into 6 inch in diameter circles as flat and thin as possible.
Bake on ungreased iron griddle or nonstick fry pan.
Brush with melted butter.
- Notes: MASH THE POTATOES BY HAND - using a mix for this will result in a culinary horror!
Think of these as potato tortillas, if you can't relate to the roots.
I remember fondly using the biggest iron skilled we had (I think it was a Wagner #12) to do the job.
There are varying theories on garnishing lokshi, some are purists, some do butter and carraway seeds, others prefer chopped green onion and sour cream, still others use caramelized onion and butter. Try them and find what works best for you.