To freeze the lefse, lay out flat on top of parchment or wax paper in layers. Store in freezer bags large enough to store the lefse. The lefse lasts up to 3 months in the freezer. Wrapping the bags in foil c an also help prevent freezer burn flavor. When you are ready to use the frozen lefse, thaw in fridge.

Lefse is just like a pancake or flatbread. You can do whatever you like or add whatever you like to it. Lefse also makes a good wrap or burrito for any Thanksgiving leftovers.

What else can I use if don't have a potato ricer?

If you don't have a potato ricer try one of these handy kitchen tools. Food Mill. This is best for light and fluffy mashed potatoes. ... Food Processor Fork Hand Masher. Hand Mixer Stand Mixer

What is traditionally put on lefse?

Some traditional toppings for lefse include butter, cinnamon, sugar, and lingonberry jam. Many people also enjoy lefse with savory toppings such as meats, cheeses, and vegetables. Ultimately, the choice of toppings for lefse is up to personal preference, and there are many delicious ways to enjoy this traditional Norwegian treat.

How to make Norwegian Lefse

Description

Lefse is a traditional Norwegian flatbread made from cooked potatoes. Up in the Midwest, we like to serve the lefse with softened butter.

Ingredients

Scale

7 cups of potatoes, peeled
1/4 cup cream
1/2 cup melted butter
1 tbsp sugar
1 tsp salt
2 cups of flour

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Instructions

Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.
Stir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls. Lightly flour a clean cloth and roll out lefse balls to 1/8-inch thick.
Heat a griddle over high heat.
Cook lefse on the hot griddle until brown blisters form, about 1 minute per side. Place cooked lefse on a damp towel to cool slightly. Repeat with remaining dough, stacking them on top of each other as they're cooked; cover until ready to serve