Serves 8
50 min
Midwestern Potato Lefse
Recipe GLPR91155c911527c6
A traditional Norwegian-American potato flatbread with a tender, pillowy texture. This historic recipe from the Midwest combines mashed potatoes, cream, and butter to create a soft, pliable dough that is rolled thin and cooked on a griddle or cast-iron skillet until lightly spotted and warm. Lefse is perfect served warm with butter, jam, or savory fillings, and pairs beautifully with Scandinavian meals.
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Ingredients
2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
5 tablespoons unsalted butter, cut into small pieces
5 tablespoons heavy cream
2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon table salt)
2 teaspoons granulated sugar
1 1/4 cups all-purpose flour, plus more for rolling
Directions
Place the peeled and chunked russet potatoes in a large pot. Cover with cold water and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer until the potatoes are very tender and easily pierced with a fork, about 15–18 minutes. Drain thoroughly in a colander.
While still warm, pass the drained potatoes through a ricer or food mill into a large bowl. This ensures a smooth, lump-free texture. If you don't have a ricer, mash them very well by hand until completely smooth.
Immediately stir in the butter pieces and heavy cream while the potatoes are still hot. Mix until fully incorporated and the potatoes are creamy and smooth.
Add the kosher salt and granulated sugar to the warm potato mixture. Stir until evenly distributed.
Let the potato mixture cool until it is lukewarm but still warm enough to handle comfortably, about 5–10 minutes.
Sprinkle the all-purpose flour over the warm potato mixture and gently fold it in with a spatula or wooden spoon until a soft dough begins to form. Mix until just combined; do not overmix, or the lefse will become tough.
Turn the dough out onto a clean work surface lightly dusted with flour. Divide the dough into 8 equal portions and shape each into a ball.
Preheat a griddle, cast-iron skillet, or heavy-bottomed frying pan over medium heat until moderately hot (about 350–375°F if using an electric griddle).
Working with one ball at a time, place it on a flour-dusted surface. Using your hands or a rolling pin, gently stretch and roll it into a thin circle about 7–8 inches in diameter, turning and dusting with flour as needed to prevent sticking. The dough should be thin but still hold together.
Carefully transfer the rolled circle to the hot griddle. Cook for 30–60 seconds until the bottom is lightly spotted and warm, then flip and cook the other side for another 30–60 seconds until lightly spotted.
Transfer the cooked lefse to a plate or clean kitchen towel and keep warm. Repeat with the remaining dough balls, adjusting heat as needed to maintain a consistent, moderate temperature.
Serve the lefse warm, plain or with butter, jam, or your favorite savory or sweet filling. Lefse is best enjoyed fresh and warm, but can be wrapped in plastic wrap and stored at room temperature for a few hours, or frozen for longer storage.
