Every fall, lefse appears in local grocery stores and craft fairs. For those unfamiliar, lefse is a Norwegian flatbread (similar to a tortilla) made with a mix of flour and potatoes.
It is delicious.
It also typically requires specialized equipment: a potato ricer, a corrugated lefse rolling pin and a lefse griddle…Ugh.
I should back up and mention that I grew up in an area that can trace their roots back predominantly to Native American, German, or Norwegian ancestry. I come from German roots and therefore have an appreciation for lesfe (so delicious), but never learned to make lefse, nor do I have to the tools. And it’s difficult to invest in that many tools to “attempt” to make something I like.
So I searched around to see if there was a shortcut and sure enough! Potato ricer? Push the potato through a metal colander (yes, a ricer would take significantly less effort), special rolling pin (nope, use the regular one), lefse griddle (dry skillet, like I use for tortillas) and that’s that! One can indeed make lefse without specialized tools (but admittedly, with some extra effort).
We did a side -by-side comparison with the lefse purchased at the craft fair and it was unanimous – fresh was infinitely tastier! This is a recipe that will definitely show up time and time again on my table!
I used red potatoes in this recipe, however, russets are traditional.
Lefse (Norwegian Flatbread)
Adapted from Cheap Recipe Blog
1 pound potatoes, peeled and diced
½ cup heavy whipping cream
3 tablespoons butter
1 teaspoon salt
1 ½ cups all purpose flour
Bring a large saucepan of water to a boil. Add the potatoes and simmer until tender, about 20 minutes.
Drain the potatoes and pour into a bowl. Add the cream, butter, and salt. If you have one, send the potatoes through a potato ricer and mix. Otherwise, mash until smooth. Since it is difficult to get potatoes completely smooth, I like to pour my mostly smooth potato mixture into a metal colander and then push the chunks through with the back of a metal spoon.
Place the mashed potatoes in the refrigerator to cool for about 30 minutes.
Add 1 cup of flour to the cooled potatoes, stirring until completely mixed in. Add additional flour, ¼ cup at a time, until the dough is malleable but not sticky.
Divide the dough in 2 ounce pieces (If you have a lefse griddle, you can use a larger amount of dough).
On a liberally floured work surface, roll each piece of dough into a circle, as thinly as possible.
Meanwhile, heat a dry skillet over medium heat.
Transfer lefse rounds to the skillet and cook until browned, about 30-60 seconds, flip and cook and additional 30-45 seconds until the other side is browned as well. Transfer to a towel-lined plate to cool.
Repeat until all of the lefse if cooked.
To serve, butter a lefse round and sprinkle with cinnamon sugar. Roll up and enjoy.