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Traditional Norwegian Potato Lefse Recipe

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This traditional Norwegian Lefse recipe uses real Russet potatoes to create soft, thin flatbreads that are perfect for rolling with butter and sugar or your favorite toppings. The dough is carefully prepared over multiple steps, including boiling, ricing, resting, and rolling on a specialized lefse grill, resulting in tender, delicious lefse to enjoy for any occasion.

Ingredients

Potato Mixture

  • 2.5 pounds Russet potatoes, peeled and weighed after peeling
  • 1 stick (8 tablespoons) salted butter, at room temperature and chopped
  • 1/2 cup heavy cream
  • 1 teaspoon salt

Dough and Rolling

  • 1 cup all-purpose flour, plus extra for dusting rolling mats and rolling pin

Instructions

  1. Peel and Boil Potatoes: Peel the Russet potatoes and place them in a large pot of water. Bring to a simmer and cook for 45 minutes or until potatoes are fully tender when pierced with a fork.
  2. Drain and Rice Potatoes: Strain the potatoes thoroughly and pass them through a potato ricer into a ceramic or glass bowl that has butter at the bottom.
  3. Mix Butter into Potatoes: Incorporate the room-temperature butter fully into the riced potatoes, gently mixing so that the potatoes remain light and fluffy.
  4. Rest the Potato Mixture: Let the bowl sit at room temperature on the counter for one hour, then cover and refrigerate overnight to allow flavors to meld and dough to set.
  5. Make Dough: The next day, combine the chilled potato and butter mixture with heavy cream, all-purpose flour, and salt. Mix thoroughly by hand to achieve a dough that resembles bread dough consistency but slightly more crumbly.
  6. Divide Dough: Weigh the dough and divide it into 8 equal portions. Roll each portion into a ball, place on a plate, and refrigerate until ready to roll out.
  7. Preheat Lefse Grill: Heat your lefse grill to 500°F (260°C) to prepare for cooking.
  8. Prepare Rolling Surfaces: Generously flour your rolling mat and rolling pin cloths to prevent dough from sticking during rolling.
  9. Roll Out Dough Balls: Remove one dough ball from the fridge, form it gently into a disk with your hands, place it on the floured mat, and roll it flat and thin with the rolling pin. Add small amounts of flour as needed to prevent sticking.
  10. Transfer to Lefse Grill: Use a lefse turning stick to carefully lift the rolled dough and drape it onto the edge of the preheated grill. Fold and lay the lefse flat on the grill surface.
  11. Cook Lefse: Cook for 1 minute and 30 seconds, then flip using the turning stick. Continue cooking for another 1 minute and 30 seconds, totaling about 3 minutes, until done.
  12. Remove and Cool: Remove the cooked lefse to a large plate and repeat the rolling and cooking process with remaining dough balls.
  13. Cool Before Serving: Allow all cooked lefse to cool for about one hour before serving.
  14. Serve with Toppings: Top with softened butter and a few teaspoons of sugar or your preferred toppings, then roll up. Cut each rolled lefse in half and serve.

Notes

  • Using Russet potatoes is key because of their starch content, which provides the best texture for lefse.
  • Ricing potatoes twice ensures a smooth, lump-free dough.
  • The resting step overnight in the fridge helps the dough firm up, making it easier to roll thin without tearing.
  • Ensure your rolling mats and rolling pin cloth are liberally floured to prevent sticking.
  • If you do not have a lefse grill, a flat griddle or cast-iron skillet heated to similar temperature may be used, but results may vary.
  • Lefse is best enjoyed fresh but can be stored wrapped in plastic and refrigerated for a few days.

Find it online: https://bitezly.com/traditional-norwegian-potato-lefse-recipe/