Sheridan Lefse
Thin, soft potato flatbreads rolled paper-thin and cooked briefly on a dry griddle, then folded and served with butter and sugar. Scandinavian homesteaders brought this tradition to the Sheridan area's farm country.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Ricer or masher
- •Lefse griddle or large flat skillet
- •Long rolling pin
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 5
- carbs
- 24
- protein
- 3
- calories
- 150
Instructions
- 1
Boil the potatoes until tender. Mash them until completely smooth with no lumps.
- 2
Stir in the butter, cream, and salt while the potatoes are still warm.
- 3
Spread the mashed potatoes on a sheet pan. Chill for several hours or overnight.
- 4
Work the flour into the chilled potatoes to form a soft dough.
- 5
Divide the dough into golf ball-sized portions. Roll each piece paper-thin on a well-floured surface.
- 6
Heat a dry lefse griddle or large skillet over medium-high heat.
- 7
Cook each round for 1-2 minutes per side until light brown spots appear.
- 8
Stack the cooked lefse between clean kitchen towels to keep them soft.
- 9
Fold each piece into quarters and serve with butter and sugar.
Chef's tips
Chill the potato dough thoroughly before rolling. Warm dough sticks and tears easily when rolled thin.
Storage
Stack with parchment between layers, wrap, and refrigerate up to 5 days, or freeze up to 2 months.
Reheating
Warm briefly on a dry skillet or serve at room temperature.
Common mistakes to avoid
- •Using dough that is too warm or wet, which makes it impossible to roll thin
- •Cooking for too long, which turns the soft flatbread into a crisp cracker
Serving suggestions
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