Traditional Norwegian Lefse Recipe
- 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)
Directions: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.