Potato Lefse
- 30m Prep Time
- 40m Cook Time
- 1h 10mReady In
Potato lefse is a traditional Norwegian soft flatbread. It can be enjoyed rolled with butter and brown sugar or used as a wrap for savory fillings.
Ingredients
- 6 russet potatoes peeled
- 177 ml heavy cream
- 88.7 ml unsalted butter at room temperature
- 7.39 ml kosher salt
- 887 ml all-purpose flour
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.7 mg
- Iron: 1.18 mg
- Magnesium: 12.7 mg
- Phosphorus: 43 mg
- Potassium: 174 mg
- Zinc: 0.25 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml heavy cream
- 7.39 ml kosher salt
- 887 ml all-purpose flour
Prepare
- Peel 6 russet potatoes
- 88.7 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
In a large stockpot over medium-high heat, boil the peeled russet potatoes until tender, about 20-25 minutes. Drain and let cool until cool enough to handle.
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Step 2.
Push the cooled potatoes through a ricer into a large bowl. Cover the bowl and refrigerate overnight.
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Step 3.
The next day, let the riced potatoes sit at room temperature for 10 minutes. Add ¾ cup heavy cream, 6 tablespoons room-temperature unsalted butter, 1½ teaspoons kosher salt, and 3¾ cups all-purpose flour. Knead on a floured surface for about 3 minutes until well mixed.
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Step 4.
Test the dough consistency: it should feel like light pie dough, form a ball without sticking to your hands, and hold its shape without cracking when pressed with a thumb. If too sticky, knead in more flour (a tablespoon at a time); if too dry or cracking, add another pat of butter. Taste the dough; it should taste like potatoes, slightly salty and buttery, not floury.
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Step 5.
Cover the dough loosely and let rest for 10 minutes. Meanwhile, warm a lefse griddle or large cast-iron pan to 400°F (200°C).
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Step 6.
Divide the dough into golf-ball-sized balls (about 20-25). On a floured surface, roll out each ball as thinly as possible into an 8-inch round, about ⅛ inch thick.
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Step 7.
Using a lefse stick or thin spatula, transfer one round to the hot griddle. Cook until bubbles form and the underside has browned in spots, about 2 minutes. Flip and cook the other side until similarly browned, about 2 minutes more.
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Step 8.
Transfer the cooked lefse to a plate and cover with a slightly damp towel to keep soft. Repeat with remaining dough, stacking lefse under the towel. Serve warm or at room temperature. Lefse can be made 1-2 days ahead and stored tightly wrapped at room temperature.