Norwegian Lefse is a beloved Scandinavian flatbread made from potatoes, flour, and butter. Paper-thin and cooked on a hot griddle, it has a soft, delicate texture that is traditionally spread with butter, sugar, and cinnamon, then rolled up. Making lefse is a cherished holiday tradition in many Scandinavian homes, often passed down through generations. Recreating this heritage classic in your own kitchen is a rewarding experience that yields the ultimate comfort food.
Ingredients
- 2 lbs russet potatoes, peeled and quartered
- 1/4 cup unsalted butter, softened
- 1/3 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1.5 to 2 cups all-purpose flour
- Butter, cinnamon, and sugar for serving
Step-by-Step Instructions
- Boil the Potatoes: Boil the potatoes in salted water until fork-tender. Drain thoroughly and let them steam dry for 5 minutes.
- Rice and Mash: Run the hot potatoes through a potato ricer into a large bowl. Add the butter, heavy cream, salt, and sugar. Beat until completely smooth. Let the mixture cool to room temperature, then cover and refrigerate overnight.
- Add the Flour: The next day, stir 1.5 cups of flour into the cold potato mixture until a workable dough forms. Do not overwork the dough, or it will become sticky.
- Roll the Dough: Divide the dough into small balls. On a heavily floured pastry board, roll each ball using a rolling pin (preferably a grooved lefse pin) into a very thin circle, about 10-12 inches in diameter.
- Cook on Griddle: Heat a dry griddle or large skillet to 400°F (200°C). Use a lefse stick or spatula to transfer the dough to the griddle. Cook for 1 to 2 minutes on each side until brown spots appear.
- Cool and Store: Immediately place the cooked lefse between damp kitchen towels to keep them soft. Once cooled, serve immediately or store wrapped in plastic.
Tips and Notes
- Keep Everything Cold: It is critical to use cold potatoes when adding flour. Warm potatoes absorb too much flour, making the lefse tough instead of tender.
- Rolling Surface: Use plenty of flour on your rolling board and rolling pin to prevent the delicate potato dough from sticking.
