Lefse is a traditional Norwegian flatbread made from cooked potatoes. Up in the Midwest, we like to serve the lefse with softened butter.
- 7 cups of potatoes, peeled
- 1/4 cup cream
- 1/2 cup melted butter
- 1 tbsp sugar
- 1 tsp salt
- 2 cups of flour
- 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
- Category: Medium
- Method: Combine
- Cuisine: American
Keywords: how to make lefse