Potato Lefse
Prep time
Cook time
Total time
Cuisine: Norwegian
Serves: 10-12
  • 500g (1 lbs.) starchy, all-purpose potatoes
  • 60g (1/4 cup) unsalted butter, melted and cooled
  • 60ml (1/4 cup) heavy cream
  • ½ teaspoon of salt
  • 120-180g (1 to 1½ cups) all-purpose flour
  1. Peel the potatoes and cut them into quarters.
  2. Place the potatoes into a medium sized pot, add in a tablespoon of salt and cover with cold water.
  3. Bring the pot up to a boil, and allow them to cook for about 20 minutes, or until they are soft and break apart when pricked with a fork.
  4. Once the potatoes are finished, drain them and allow them to cool completely.
  5. Using a potato ricer, pass the potatoes through the ricer twice into a mixing bowl to ensure there are absolutely no clumps in the mash. If you do not have a potato ricer, use a potato masher or the back of a fork to mash the potatoes completely. Remember, you want no chunks or clumps.
  6. Add the butter, cream and salt to the potatoes and stir until completely combined.
  7. Place the mash into the fridge overnight or for at least 8 hours.
  8. The next day, add 120g/1 cup of flour to the potato mash and mix it together. The mix should clump together quite easily and not be sticky. If you dough is sticky, add more flour, up to 60g/ ½ cup in addition.
  9. Once the mix has clumped together, knead it on a floured countertop for 2-3 minutes. After the dough is kneaded, portion it into 10-12 equal sized portions, then roll each portion between your hands into balls. Using a rolling pin on a floured surface, roll each ball into a very thin disc. You want to get your lefse as thin as possible, but be careful as it might break part. Also, as you roll each ball into a disc, remember to keep the other balls covered with a tea towel so they don’t dry out.
  10. To cook the lefse, warm a cast iron skillet, crepe pan, pancake pan or griddle over medium-high heat, and once it’s good and hot, carefully transfer the lefse and cook it until it starts to spot with tan colored spots.
  11. Place the lefse on a plate after cooking, and create a stack of lefse as you cook through the dough. When half of your dough has been cooked, flip the entire stack over, allowing the heat from the most recently cooked flatbreads help keep the oldest ones soft. Also, make sure you cover the entire stack with a tea towel to keep them from drying out.
  12. When ready to eat, smear the inside of your lefse with butter, then sprinkle with sugar, roll up and eat. If you are feeing a crowd, cutting the lefse roll into smaller pieces before eating.
Recipe by Thanks For The Food at http://thanksforthefood.com/potato-lefse/