Here’s a fun way to use leftover mashed potatoes! This version of Mashed Potato Pancakes (Norwegian Lompe) is my attempt to make my Great Aunt Lula’s recipe. My Nana and her sister Lula grew up on a potato farm in South Dakota; their mother was born in Sweden and their father’s family immigrated from Norway. I have a vivid memory of Lula visiting Vermont when I was a kid because she taught my family how to make what she called “Swedish potato pancakes” from leftover mashed potatoes; turns out they are more like Norwegian Lompe. As a kid, I devoured Lula’s Lompe with melted butter and brown sugar. Recently, I discovered that leftover Lompe at room temperature taste great with Greek yogurt and a drizzle of honey.
MASHED POTATOES
3 medium russet potatoes (1 pound), roasted or boiled then mashed (no skins)
1/4 cup warm milk or heavy cream
2 tablespoons butter
1/4 teaspoon salt
Dash pepper (optional)
Makes about 2 cups
DOUGH
1 cup mashed potatoes, cooled
1 cup (138g) flour
Extra flour for rolling
Makes 8 Lompe
Make the Mashed Potatoes or use leftover mashed potatoes, however if they are runny you will need more flour when making the dough. Warm the milk and add the butter; stir until the butter is melted. In a bowl, combine all of the ingredients while the potatoes are warm. Set aside and cool completely.
On a lightly floured surface, use your hands to combine one cup of cooled Mashed Potatoes with one cup of flour. Knead until the flour is completely combined with the mashed potatoes. Stop when you have a soft dough.
Shape the dough into a log and cut into 8 equal parts.
Shape each piece into a flat circle. Roll out to a thin circle about 6" in diameter.
Preheat a dry skillet or flat frying pan on medium-high heat.
Cook one Lompe at a time. One minute per side.
Serve warm with sweet or savory fillings.
