Potet Klub (Norwegian Potatoes) (Could Be Gluten-Free)

Ingredients

• 6 large russet potatoes
• 4 cups flour (Could use Gluten-Free flour)
• 1 (12 ounce) can evaporated milk
• 3 tablespoons olive oil or butter
• salt and pepper

Directions

1. 1

   Peel the potatoes. Using a cheese grater, grate the potatoes and place in a large mixing bowl.

2. 2

   Using a KitchenAide or other stand mixer, Add the flour one cup at a time until the potatoes are not sticky and are able to handle. You may need to add more or less flour, depending on how sticky the potatoes may become.

3. 3

   Form the potatoes and roll up into a ball about the size of a tennis ball. This should make about 6 balls.

4. 4

   In a large pot, boil the potatoes in salted water for about 20 minutes or until soft when poked with a fork.

5. 5

   Remove them from the water and allow to cool for about 10 minutes or so. Slice the potatoes into good bite-size pieces.

6. 6

   Heat a large skillet and add the 3 tbsp of olive oil or butter and add the sliced potatoes and fry until golden brown and salt and pepper for taste.

7. 7

   Add the canned milk and cook in the potatoes until the milk has evaporated into the potatoes. These go really well with a roast or a ham and add a vegetable and you have a delicious meal!