Lefse is a traditional holiday treat for Norwegians. There are several versions, depending somewhat on what region your family is from… but this potato version is a classic.
Lefse is essentially a Norwegian ‘tortilla’…
At least that’s the easiest way I’ve found to explain it!
I got this recipe years ago from an old professor/friend of mine, Rod.
He taught me how to make these one very cold Minnesota winter’s evening in his family’s kitchen… and I have such fond memories of a house full of dough, flour, laughter and lefse!
I would suggest making lefse with a helper, because it’s so much easier, faster and more fun!
Thanks for teaching me how to make lefse, Rod! Always one of my favorite memories of living in the frozen tundra for a while!
Rod’s Potato Lefse Recipe
2 teaspoons salt
8 cups smoothly mashed potatoes*
2/3 cup butter
1 cup heavy cream
2 tablespoons sugar
5 cups flour
*Boil the potatoes with the salt, then drain and mash (use a potato-ricer if you have one, for best results) until very smooth.
Heat the butter, cream & sugar in a small saucepan until melted and combined. Pour the hot butter mixture into the potatoes and whisk to combine.
Stir in the flour until well mixed and smooth, kneading a bit if necessary.
Let the dough cool to room temperature, then form into about golf-ball-sized balls on a baking sheet and place in the fridge (or outside, if you live in the Frozen Tundra!) to chill completely.
Once the dough is completely chilled, roll the balls out on a floured countertop… very thinly. Transfer to a hot griddle, fry until bubbles start to form around the edges, then flip and finish frying.
Cool completely and then spread with softened butter and sprinkle generously with sugar, cinnamon & sugar or brown sugar, and then roll or fold up to serve!