📝 About This Recipe
A beloved staple of Upper Midwestern gatherings, this traditional Norwegian-American flatbread is a delicate, paper-thin masterpiece made from riced potatoes and cream. Its soft, pillowy texture and subtle earthy sweetness make it the ultimate canvas for melted butter and cinnamon sugar. Perfected over generations in church basements and family kitchens, this recipe captures the nostalgic warmth of a true Scandinavian heritage feast.
🥗 Ingredients
The Potato Base
- 5 cups Russet potatoes (peeled, boiled, and riced firmly packed)
- 1/2 cup Unsalted butter (cut into small cubes, room temperature)
- 1/3 cup Heavy cream (full fat for best texture)
- 1 tablespoon Granulated sugar (to balance the starch)
- 1 teaspoon Kosher salt (adjust to taste)
The Dough Binder
- 2 cups All-purpose flour (plus extra for rolling surfaces)
Traditional Toppings
- 1/2 cup Salted butter (softened for spreading)
- 1/4 cup Cinnamon sugar (mixed ratio of 4:1 sugar to cinnamon)
- 1/2 cup Lingonberry preserves (optional for serving)
👨🍳 Instructions
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1
Peel the Russet potatoes and cut them into even chunks. Boil in salted water until very tender, about 15-20 minutes.
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2
Drain the potatoes thoroughly and let them steam-dry in the pot for 2 minutes to remove excess moisture. This is crucial for a dough that isn't sticky.
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3
Pass the hot potatoes through a potato ricer into a large bowl. Measure out exactly 5 cups of riced potatoes.
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4
While the potatoes are still warm, stir in the 1/2 cup of cubed butter, heavy cream, sugar, and salt. Mix until the butter is completely melted and the mixture is smooth.
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5
Cover the bowl and refrigerate the potato mixture until completely cold, ideally overnight. Never try to add flour to warm potatoes or the lefse will be tough.
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6
Once chilled, stir in the 2 cups of flour by hand. Knead lightly just until a dough forms; do not overwork it.
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7
Preheat a traditional lefse griddle to 500°F (260°C). If using a cast-iron skillet, set it over medium-high heat until a drop of water sizzles and dances.
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8
Divide the dough into small balls, about the size of a large egg or a golf ball. Keep the remaining dough in the fridge while you work.
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9
Generously flour a pastry cloth or a clean, flat surface. Flour your rolling pin (preferably a grooved lefse pin) and a rolling pin cover.
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10
Roll a dough ball out from the center, applying even pressure, until it is paper-thin and translucent, roughly 10-12 inches in diameter.
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11
Carefully slide a long lefse stick (turning stick) under the center of the dough and lift it, transferring it gently to the hot griddle.
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12
Cook for about 45-60 seconds until light brown spots (freckles) appear on the bottom. Flip using the stick.
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13
Cook the second side for about 30-45 seconds. Do not overcook, or the lefse will become brittle and crisp instead of soft.
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14
Immediately place the cooked lefse between two clean, heavy kitchen towels to steam and stay soft. Stack them as you go.
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15
Once cooled, spread with butter and cinnamon sugar, roll up tightly, and enjoy the fruits of your labor!
💡 Chef's Tips
Always use Russet potatoes; their high starch content is essential for the structure of the dough. Dry your potatoes well after boiling; any extra water will require more flour, making the lefse gummy. Invest in a grooved rolling pin and a pastry cloth; they prevent sticking far better than smooth surfaces. If your lefse is cracking, it is likely overcooked or the griddle wasn't hot enough to sear it quickly. Keep the dough cold! Only take out a few dough balls at a time to ensure the butter doesn't soften.
🍽️ Serving Suggestions
Slather with softened butter and a heavy dusting of cinnamon sugar for the classic 'Lefse Roll'. Serve alongside a traditional Scandinavian holiday dinner of Lutefisk or Swedish Meatballs. Try a savory version by rolling it up with a thin slice of Gjetost (Norwegian brown goat cheese). Pair with a hot cup of strong black coffee or a glass of cold milk. For a modern twist, use it as a wrap for smoked salmon, cream cheese, and fresh dill.