Norwegian Lefse
I grew up enjoying lefse as a special holiday treat, and we continue to make it every festive season using the best recipe ever. We savor it with a delightful combination of butter and sugar.
Ingredients
- 10 pounds potatoes, peeled
- ½ cup butter
- ⅓ cup heavy cream
- 1 tablespoon salt
- 1 tablespoon white sugar
- 2 ½ cups all-purpose flour
Instructions
- Gather all ingredients.
- Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes, drain.
- Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.
- Stir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls.
- Lightly flour a clean cloth and roll out lefse balls to 1/8-inch thick.
- Heat a griddle over high heat.
- Cook lefse on the hot griddle until brown blisters form, about 1 minute per side. Place cooked lefse on a damp towel to cool slightly. Repeat with remaining dough, stacking them on top of each other as they're cooked; cover until ready to serve.
Notes
- You will need a potato ricer to prepare this recipe.
Nutrition
Calories: 96kcalCarbohydrates: 17gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 6mgSodium: 113mgPotassium: 326mgFiber: 2gVitamin C: 15mgCalcium: 11mgIron: 1mg
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