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Traditional Norwegian Lefse Recipe

Course Main Course
Cuisine Norwegian


  • 5 pounds  Russet or other starchy potatoes (should make approximately 4 cups of potato rice)
  • 1/4  cup  unsalted butter, room temperature
  • 1/4 cup  heavy cream
  • 2 teaspoons  salt
  • 1 tablespoon  sugar
  • 1 cup  flour (you may need a little more or less depending on the consistency of your dough)


  • Start by cutting the potatoes into chunks and then cooking them in a small saucepan until they’re fork-tender. Then, use a potato ricer to rice the potatoes into a large bowl.
  • After you’ve riced the potatoes once, give the potatoes a second pass through the ricer. Then add the butter while the potatoes are still warm.
  • Add the cream, sugar, and salt, and mix well. The mixture can keep in the refrigerator for a few days if you don’t want to make lefse right away.
  • When you’re ready to make lefse, add the flour to the potato mixture and mix it until dough starts to form. This might take a while – lefse dough usually starts out crumbly. Once the mixture starts coming together, you’re ready to roll the dough into balls.
  • Clear a large workspace for your lefse cloth and have some flour handy. Take about 2 tablespoons of dough and roll it into a ball between your palms. Then flatten the ball onto a well-floured board, using a well-floured rolling pin.
  • To cook the lefse, use a non-stick lefse grill or a large cast iron skillet over medium-high heat. Heat the pan until it’s warm enough that water droplets will sizzle. Then place a lefse on the pan and let it cook until both sides have nicely browned spots (like a tortilla). You shouldn’t need to use oil.
Keyword norwegian lefse griddle, norwegian lefse recipe, Traditional Norwegian Lefse Recipe
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