Lefse is a classic piece of Upper Midwest history that comes from Norwegian families. It is a traditional potato flatbread that families usually spend time together making during the holidays. By mashing or ricing the potatoes until they are smooth and letting the dough cool completely, the cook can ensure the lefse stays thin and soft. This versatile flatbread has a unique flavor that pairs well with almost any topping, and it can be enjoyed either warm or cold.
Ingredients: for 15 servings (one flatbread per serving)
2 ½ lb Potatoes
⅛ cup or 2 tbsp Butter
1 tbsp and 1 tsp of heavy cream
¼ tbsp salt
¼ tbsp White Sugar
10 tbsp All-Purpose Flour
Directions:
Step 1: Gather all the ingredients.
Step 2: Chop potatoes and place in a large pot with water, bring to a boil. Make sure to turn the heat down to medium and simmer the potatoes until they are tender. This should take about 20 minutes, then drain the potatoes.
Step 3: Run potatoes through a potato ricer into a large bowl (If you do not have a potato ricer, be sure to mash the potatoes well until they are creamy and there are no large chunks.) Then, beat in butter, cream, salt, and sugar into the riced (or mashed) potatoes. Let the mixture cool to room temperature, then put the mixture in the fridge until cold or you are ready to make the dough.
Step 4: Stir the flour into the mixture until it forms a soft dough, you should be able to pull off pieces of the dough and roll it into roughly walnut sized balls. If the dough doesn’t hold its shape, add a tablespoon of flour to the entire mixture, then try again.
Step 5: Lightly flour a clean work surface and roll out Lefse balls to about ⅛-inch thick. Be sure to release the dough from the work surface a few times as you roll it out so that it doesn’t get stuck.
Step 6: Heat a griddle over high heat for cooking.
Step 7: Cook lefse on the hot griddle until brown spots begin to form then flip it and make sure both sides have brown spots. Place cooked lefse on a damp towel to cool slightly. Repeat this process with the remaining dough and stack them atop one another as they’re cooked. Cover until you are ready to serve.
Step 8: Enjoy with whatever toppings you want, for a more sweet lefse, try butter and cinnamon-sugar to top it.
