Yield: 20 lefse

NORWEGIAN LEFSE

Roll out the lefse as thin as possible without tearing. Use plenty of flour to avoid sticking.

prep time40 MINUTES

 

cook time2 HOURS

 

total time2 HOURS 40 MINUTES

INGREDIENTS

•  2 large or 3 small russet potatoes
•  1/2 cup heavy whipping cream
•  3 tablespoons butter
•  1 teaspoon salt
•  1 1/2 cups all purpose flour, plus extra for rolling out

INSTRUCTIONS

1. Peel potatoes and cut into large chunks. Place in a large saucepan and fill with enough water to reach an inch from the top. Heat to a simmer, and allow to cook until potatoes are tender: About 20 to 25 minutes.
2. Remove potatoes from heat, drain, and rinse with cold water. Add cream, butter, and salt. Mash until smooth or use a potato ricer.
3. Measure out 3 cups of cool mashed potatoes. Mix with 1 cup of flour, and add 1/4 cup (or more) until the dough is pliable but not sticky. If the dough is too dry, add some more of the mashed potatoes. If it's too moist, add a bit more flour.
4. Take a golf ball sized-piece of dough. On a floured surface, roll out the dough to make a thin round flat - like a tortilla. Roll the dough as thin as possible.
5. Transfer to a dry frying pan. Cook the lefse over medium heat until it's a light golden brown - this will take about a minute. You'll notice a few bubbles in the lefse. Flip and cook on the other side for 30 to 45 seconds, until light golden brown. Transfer to a plate to cool.
6. Continue with this process until all the lefse has been cooked. Eat right away, store in the fridge for up to 3 days, or freeze for future use.