Norwegian Potato Lefse
Delight in the comforting tradition of Norwegian Potato Lefse, a soft and tender flatbread made with creamy russet potatoes, buttery richness, and just the right touch of flour. This cherished Scandinavian recipe balances simplicity and flavor, yielding irresistibly light and pliable rounds that are perfect for both sweet and savory applications. The key lies in mashing the potatoes to velvety smoothness, chilling them for a stress-free dough, and then rolling the lefse paper-thin before cooking on a hot, dry griddle to achieve its signature golden spots. Serve this versatile Norwegian favorite warm with butter, sugar, and cinnamon for a classic treat, or use it as a wrap for hearty fillings. Whether you're recreating family traditions or exploring new culinary horizons, Norwegian Potato Lefse is a must-try recipe that brings comfort and heritage to the table.
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Recipe Information
Ingredients
- 2 lbs Russet potatoes
- 0.25 cups Unsalted butter
- 0.25 cups Heavy cream
- 1 tsp Salt
- 1.5 cups All-purpose flour
- Additional flour for rolling
Instructions
Peel and dice the russet potatoes into evenly sized chunks. Place them in a large pot of salted water and bring to a boil.
Cook the potatoes for 15-20 minutes, or until fork-tender. Drain the potatoes and return them to the hot pot to dry slightly and remove excess moisture.
Mash the potatoes until they are smooth and free of lumps. Alternatively, use a potato ricer for an extra smooth texture.
Transfer the mashed potatoes to a large mixing bowl. Stir in the unsalted butter, heavy cream, and salt until well combined.
Let the potato mixture cool to room temperature, then refrigerate for at least 2-3 hours or until fully chilled.
Once chilled, mix in the all-purpose flour a little at a time until a soft, pliable dough forms. Be careful not to overwork the dough.
Divide the dough into 12 equal portions and roll each into a small ball.
On a lightly floured surface, roll each ball into a thin circle, about 1/8-inch thick. Use additional flour as needed to prevent sticking.
Preheat a large griddle or skillet over medium heat. Do not grease the pan.
Cook each lefse one at a time on the hot griddle for 1-2 minutes per side, or until light golden brown spots appear. Flip carefully using a large spatula.
Transfer cooked lefse to a clean kitchen towel and cover with another towel to keep them soft and warm.
Serve the lefse warm or at room temperature. Enjoy with butter, sugar, cinnamon, or your favorite savory fillings.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 344.1 g | 125% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 11.0 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5288 mg | 113% | |
*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.
