Norwegian Potato Lefsa
Norwegian Potato Lefsa is a soft traditional Scandinavian flatbread.Mashed potatoes create its characteristic tender texture.A small amount of flour binds the dough without making it tough.The dough is rolled very thin and cooked quickly on a dry griddle.Butter, sugar, and cinnamon make a classic sweet topping.Potato lefse is especially popular during Christmas and family celebrations.
Ingredients
For the Potato Lefse
- 2 pounds russet potatoes
- 4 tablespoons unsalted butter
- ¼ cup heavy cream or whole milk
- 1 teaspoon salt
- 1½–2 cups all-purpose flour, plus extra for rolling
For the Traditional Sweet Topping
- 4 tablespoons softened butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Cook the Potatoes
- Peel the potatoes and cut them into evenly sized chunks.Place them in a large pot and cover with cold water.Add a little salt and bring the water to a boil.Cook until the potatoes are completely tender and easily pierced with a fork.Drain extremely well. Excess water in the potatoes can make the lefse dough difficult to handle.
Mash the Potatoes
- While the potatoes are still hot, mash them until completely smooth.A potato ricer or food mill works especially well for this step.Add the butter, cream or milk, and salt.Mix until smooth.Avoid using a food processor because it can overwork the potatoes and create a gluey texture.
Chill the Potatoes
- Spread the mashed potatoes into a shallow container so they cool quickly.Cover and refrigerate for at least 1–2 hours, preferably overnight.Cold, dry potatoes make much easier lefse dough.
Make the Dough
- Transfer the chilled mashed potatoes to a large bowl.Gradually add the flour, mixing gently after each addition.Use only enough flour to create a soft dough that can be rolled without sticking excessively.Divide the dough into 12–16 equal portions.Shape each portion into a ball.
Roll the Lefse
- Generously flour a lefse board or clean work surface.Place one potato ball on the floured surface.Dust lightly with flour and roll it into a very thin circle, approximately 10–12 inches in diameter.Lift and rotate the dough occasionally while rolling to prevent sticking.A traditional lefse rolling pin with grooves can be particularly helpful.
Cook the Lefse
- Preheat a lefse griddle or large flat skillet over medium-high heat.Carefully transfer the thin dough to the dry, hot surface.Cook for approximately 30–60 seconds on the first side.When small brown spots appear, flip the lefse.Cook the second side for another 30–60 seconds.The lefse should remain soft and flexible.
Keep the Lefse Soft
- Transfer each cooked piece immediately to a clean kitchen towel.Cover it with another towel.Stack the cooked lefse as you continue cooking.Keeping the stack covered allows the pieces to remain soft and pliable.
Add the Classic Topping
- For traditional sweet lefse, spread softened butter over the surface.Mix the sugar and cinnamon together and sprinkle evenly over the butter.Fold the lefse into quarters or roll it tightly.Cut into smaller portions and serve.
Notes
- Russet potatoes work particularly well because they are naturally starchy.
- Drain the potatoes very thoroughly after boiling.
- Allow the potatoes to cool completely before adding flour.
- Cold potatoes make the dough easier to handle.
- Add flour gradually rather than all at once.
- Too much flour can make the lefse tough.
- Cook the lefse quickly on a dry griddle.
- Keep cooked lefse covered with towels so it remains soft.