Norwegian Lefse
Soft, delicate, and steeped in tradition, Norwegian lefse is a beloved flatbread crafted from creamy mashed russet potatoes, butter, and flour, rolled thin and cooked until lightly spotted with golden brown perfection. This classic Scandinavian recipe combines simple ingredients like heavy cream and a touch of sugar for a subtly sweet flavor, while a quick griddle cook gives these tender rounds their signature texture. Perfect as a festive holiday treat or a comforting everyday snack, lefse is traditionally served warm, slathered with butter, and dusted with sugar or cinnamon. Whether you're tracing your Nordic roots or discovering this time-honored favorite for the first time, learning how to make decadently soft lefse from scratch is a delicious culinary adventure you'll treasure.
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Recipe Information
Ingredients
- 4 cups (mashed) Russet potatoes
- 0.25 cups Unsalted butter
- 0.25 cups Heavy cream
- 1 teaspoons Salt
- 1 tablespoons Granulated sugar
- 1.5 cups (plus extra for rolling) All-purpose flour
Instructions
Peel and dice the russet potatoes into smaller chunks. Place them in a large pot of salted water and boil until tender, about 15–20 minutes.
Drain the potatoes thoroughly and mash them until smooth. Measure out 4 cups of mashed potatoes and transfer them to a large mixing bowl.
While the potatoes are still warm, mix in the unsalted butter, heavy cream, salt, and sugar. Stir until fully combined.
Allow the potato mixture to cool completely. Once cool, add the flour gradually, mixing until the dough is smooth but not sticky. You may need to adjust the flour slightly depending on the moisture in your potatoes.
Divide the dough into 16 equal portions and shape them into small balls. Cover them with a towel to prevent drying.
Generously flour a clean surface and rolling pin. Roll out each dough ball into a thin, round circle about 10–12 inches in diameter.
Preheat a large, dry griddle or flat skillet over medium heat. Carefully transfer one rolled-out piece of dough onto the hot griddle.
Cook the lefse for about 1–2 minutes on each side, or until light brown spots begin to appear. Use a spatula or lefse stick to flip the lefse.
Transfer cooked lefse to a clean kitchen towel and cover to keep warm. Repeat with the remaining dough balls, rolling and cooking one at a time.
Serve warm or at room temperature. Lefse is traditionally enjoyed spread with butter, and optionally sprinkled with sugar or cinnamon. Store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 334.8 g | 122% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 21.3 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 132 mg | 10% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4485 mg | 95% | |
*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.
