Norwegian Potato Lefse

Instructions

1. 1

   Boil the Potatoes

   61 min

   Place 3 lbs of potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat and then reduce to a simmer. Cook until the potatoes are fork-tender, which usually takes about 15-20 minutes.

2. 2

   Peel and Rice Potatoes

   10 min

   Once the potatoes are cooked and still warm, carefully peel off the skins using a knife or your hands. Pass the peeled potatoes through a potato ricer twice to achieve a smooth, fluffy texture, which is essential for the lefse.

3. 3

   Cool the Riced Potatoes

   1 min

   Transfer the riced potatoes into a large bowl and allow them to cool completely in the refrigerator. Leave the bowl uncovered to prevent excess moisture from building up, which can affect the dough's consistency later.

4. 4

   Mix in Ingredients

   5 min

   Once the riced potatoes are cool, add 1 tsp of salt, 1 tsp of sugar, 1/4 cup of melted butter, and 1/4 cup of heavy cream to the bowl. Stir the mixture until all ingredients are fully incorporated, creating a smooth batter.

5. 5

   Incorporate the Flour

   8 min

   Gradually add 1.5 cups of all-purpose flour to the potato mixture. Use your hands to knead the dough gently until it is well combined and no longer sticky; be careful not to add too much flour to keep the dough tender.

6. 6

   Shape the Dough

   16 min

   Form the dough into a long roll and cut it into 7-8 equal pieces if using an 18-inch griddle, or 10-12 pieces for a smaller griddle. This helps ensure each piece is uniform in size for even cooking.

7. 7

   Roll the Dough Balls

   8 min

   Take each piece of dough and roll it into a smooth ball. Flatten each ball into a circle with your hands, making sure to keep the edges smooth to prevent any cracks as you roll them out later.

8. 8

   Preheat the Griddle

   1 min

   Turn on your griddle and set it to medium-high heat. Preheating is crucial for achieving the right cooking temperature for the lefse, so allow it to warm up for about 5-10 minutes before cooking.

9. 9

   Roll Out the Lefse

   8 min

   Dust your work surface lightly with flour to prevent sticking. Roll each piece of dough into a thin circle, slightly smaller than your griddle, first using a smooth rolling pin and then a corrugated pin to achieve the desired thinness without tearing.

10. 10

    Cook the Lefse

    6 min

    Carefully transfer the rolled lefse onto a lefse stick, then gently place it on the preheated griddle. Cook for about 1-2 minutes, watching for brown spots to appear on the underside before flipping.

11. 11

    Flip the Lefse

    6 min

    Using the lefse stick, flip the cooked side of the lefse to brown the other side. Cook until you see similar brown spots, indicating it is fully cooked; this should take another minute or so.

12. 12

    Keep Lefse Warm

    1 min

    Once cooked, remove the lefse from the griddle and keep it warm by placing it in a folded damp cloth or towel. This helps retain moisture and keeps the lefse soft until serving.

FAQ