Norwegian Potato Lefse

Side · Norway classic.

Ingredients

• 3 Lbs Potatoes
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1/4 cup Melted Butter
• 1/4 cup Heavy Cream
• 1 1/2 cups All purpose flour
• 1/2 cup Flour
• 14 tablespoons Butter
• 3/4 cup Granulated Sugar
• 1 tablespoon Heavy Cream

Method

1. Bring to a boil — Boil the potatoes. Peel the potatoes while still warm and run them through a potato ricer twice. ▢
2. Cover and cook — Let the potatoes cool in an uncovered bowl in the fridge. ▢
3. Stir — Stir the salt, sugar, melted butter, and cream into the riced potatoes. ▢
4. Knead — Slowly add the flour and knead by hand until you get a good consistency.
5. Add ingredients — Don't add more flour than necessary! Roll the dough into a long sausage and divide into about 7 or 8 pieces if using an 18 inch griddle.
6. Fry — If using a smaller griddle or frying pan, divide the dough into 10 – 12 pieces. ▢
7. Roll out — Roll each piece into a ball and then press into a flat circle, using the edges of your hands to form the dough into a nice circle shape without any cracks.
8. Continue cooking — This is important, otherwise you won't get round lefser. ▢
9. Fry — Heat up your griddle on medium/high heat. ▢ Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan.
10. Roll out — Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner.
11. Continue cooking — Don't use too much flour, as then the edges can become hard. ▢
12. Roll out — Roll the lefse onto your lefse stick and then gently unroll it onto your griddle.

More Norway recipes

• Authentic Norwegian Kransekake
• Brun Lapskaus (Norwegian Beef Vegetable Stew)
• Cinnamon buns
• Fiskesuppe (Creamy Norwegian Fish Soup)
• Fyrstekake – Norwegian Prince Cake
• Karbonader (Lean Beef Patties) with Caramelized Onions