Norwegian Potato Lefse

dirtanddough.com

Learn how to make super thin and delicate potato lefse for the holidays. Serve it with soft butter and cinnamon sugar.

dirtanddough.com

Ingredients

– Russet Potatoes – Unsalted Butter – Heavy Cream – All Purpose Flour – Salt For Serving –  Soft Butter – Cinnamon Sugar

1

Prepare the Potatoes:

Boil, mash and rice the potatoes. Then add butter cream and flour to make a dough.

2

Chill the Potatoes:

Form into logs and chill in the refrigerator over night.

Equipment

– Lefse Grill – Rolling Mat – Rolling Pin – Turning Stick – Bag of Flour – Plate to keep scraps – A dry, clean cloth to brush burnt flour off the griddle – Cutting board and butter knife to slice the logs

3

Prep Work Area:

Make sure your pastry board and rolling pin are very well floured.

4

Cut Logs:

Working with one log at a time, cut into piece. Size is up to you.

5

Roll the Lefse:

Dab both sides of lefse in the flour.

6

Roll the Lefse:

Roll in a few directions, pick up, make sure the board is still well floured, and flip the piece of lefse.

7

Roll the Lefse:

Continue rolling until super thin. Avoid pushing down hard on the rolling pin.

8

Grilll the Lefse:

Using a turning stick, transfer from pastry board to grill. Cook for 1 min and flip.

97

Grilll the Lefse:

Grill the second side until it develops brown spots.

10

Chill the Lefse:

Store lefse in a tea towel to keep the moisture in.

11

Serve the Lefse:

Serve with butter and cinnamon sugar, rollup and enjoy!

12

More Information:

Click the link below to get all my tips, trick and full tutorial on how to make the best lefse!

Hi! I'm Kristin  Follow along for more homemade recipes, sourdough tutorials and gardening inspiration