Idaho Potato Lefse
A thin, tender flatbread made from mashed Russet potatoes, rolled paper-thin and cooked on a griddle, traditionally served rolled with butter and sugar.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Griddle
- •Lefse rolling pin
- •Ricer
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 6
- carbs
- 30
- protein
- 3
- calories
- 190
Instructions
- 1
Boil the potatoes until tender. Press them through a potato ricer while they are still hot.
- 2
Stir in the butter, cream, and salt until smooth. Let the mixture cool completely.
- 3
Mix in the flour a little at a time. Stop when a soft, non-sticky dough forms.
- 4
Chill the dough in the refrigerator for at least 1 hour.
- 5
Divide the dough into balls. Roll each ball out paper-thin on a floured surface.
- 6
Cook each round on a hot, ungreased griddle for 1-2 minutes per side until lightly speckled.
- 7
Stack the cooked lefse under a clean towel to keep them soft.
- 8
Spread with butter and sprinkle with cinnamon sugar. Roll them up and serve.
Chef's tips
Chill the potato dough thoroughly before rolling. A grooved lefse rolling pin helps keep the dough from sticking.
Storage
Stack cooked lefse between layers of parchment and refrigerate up to 5 days.
Reheating
Warm briefly on a dry skillet or serve at room temperature.
Common mistakes to avoid
- •Rolling the dough too thick, which makes a heavy lefse.
- •Using warm potatoes, which makes the dough sticky and hard to roll.
Serving suggestions
Cooked Idaho Potato Lefse?
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