VegetarianNorth Dakota Norwegian cuisine Baking

Potato Lefse

Name: Potato Lefse
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: North Dakota Norwegian
Ingredients: 5 cup russet potato; 0.33 cup Butter; 0.33 cup Heavy cream; 1.5 tsp Salt; 2 cup All-purpose flour; 2 tbsp Sugar; 1 tsp Ground cinnamon

A thin, soft flatbread made from riced potatoes, flour, and butter, rolled paper-thin and griddle-cooked until lightly spotted. It's traditionally rolled with butter, sugar, and cinnamon and eaten by hand.

🇺🇸United States· North Dakota

Prep: 60 min
Cook: 30 min
Total: 90 min
Servings: 12
Difficulty: Medium
Calories: 180 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Potato ricer
•Lefse griddle or large flat skillet
•Grooved lefse rolling pin
•Lefse turning stick

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 5
carbs: 30
protein: 3
calories: 180

Instructions

1
Press hot boiled potatoes through a ricer into a large bowl. Stir in butter, cream, and salt until smooth.
2
Cover the bowl. Refrigerate the potato mixture for at least 4 hours or overnight.
3
Mix flour into the chilled potato mixture. Stir until a soft, rollable dough forms.
4
Divide the dough into golf-ball-sized portions. Keep them covered.
5
Place each portion on a floured cloth. Roll it into a very thin, roughly 12-inch round.
6
Heat a flat lefse griddle to about 500°F.
7
Lift the dough onto the griddle with a turning stick. Cook about 1 minute per side until light brown spots appear.
8
Stack cooked lefse between towels to keep them soft as you finish the batch.
9
Spread warm lefse with butter and sprinkle with sugar and cinnamon. Roll into quarters and serve.

Chef's tips

Chill the potato dough completely before rolling it out. Use a rolling pin covered in a well-floured cloth sleeve so the paper-thin dough does not stick.