Lefse from Norway to North Dakota
Transport yourself to the heart of Nordic tradition with "Lefse from Norway to North Dakota," a recipe that celebrates the timeless journey of this beloved Norwegian flatbread. Made with velvety mashed and riced Russet potatoes combined with butter, heavy cream, and a touch of sweetness, this recipe creates a dough that cooks into soft, golden rounds. The key to its delicate texture lies in refrigerating the potato mixture overnight, ensuring easy handling and perfect pliability. Rolled paper-thin and cooked on a hot griddle, each lefse offers a tender, slightly crisp bite ready to be dressed with butter, cinnamon sugar, or savory fillings. This recipe not only honors Norwegian culinary heritage but also continues its cherished legacy in the heart of America's Midwest. Perfect for family gatherings or holiday festivities, these pillowy flatbreads are as versatile as they are nostalgic. Whether you're reliving a heritage or trying lefse for the first time, it’s a true taste of comfort and tradition.
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Recipe Information
Ingredients
- 4 cups (mashed and riced) Russet potatoes
- 1 cup Unsalted butter
- 0.5 cup Heavy cream
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2 cups (plus extra for rolling) All-purpose flour
Instructions
Peel and cut russet potatoes into chunks. Boil in a large pot of salted water until tender, about 20 minutes. Drain well.
Mash the potatoes thoroughly, or better yet, put them through a potato ricer to ensure a smooth texture. Measure out 4 cups of riced potatoes into a large mixing bowl.
While the potatoes are still warm, add unsalted butter, heavy cream, granulated sugar, and salt. Stir until the mixture is smooth and well combined.
Cover the potato mixture and refrigerate for at least 6 hours or overnight to allow it to cool completely and firm up.
When ready to make the lefse, stir 2 cups of all-purpose flour into the cold potato mixture. Mix gently until a soft, non-sticky dough forms. Avoid overmixing.
Divide the dough into 16 equal portions and roll each into a small ball. Keep the balls covered with a damp towel while working to prevent them from drying out.
On a well-floured surface or pastry cloth, roll out one dough ball at a time into a very thin, round sheet, approximately 10-12 inches in diameter. Use a lefse stick or long spatula to transfer it to a medium-hot griddle (about 400°F).
Cook each lefse sheet for about 1-2 minutes on the first side, or until light brown spots appear. Flip carefully and cook for another 1-2 minutes on the other side.
Transfer the cooked lefse to a clean kitchen towel, stacking them with layers of towels in between to keep them soft and pliable.
Repeat until all the lefse sheets are cooked.
Serve warm or at room temperature with butter, sugar, or savory fillings of your choice. Store leftovers in an airtight container or freeze for later enjoyment.
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 360.1 g | 131% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 33.5 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4157 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
