For a sweeter variation, try adding a pinch of cardamom to the potato mixture. If you don't have a lefse grill, a large, flat griddle works perfectly well. Avoid overworking the dough, as this can lead to a tough final product.
Christmas Lefse
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME8 hrs 35 mins
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SERVING12 People
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VIEWS30
Embrace the warmth of tradition with this delicate Norwegian flatbread. Crafted with love, these potato-based lefse are a cherished family tradition, especially during Christmas. Spread with butter and a sprinkle of sugar, they offer a simple yet exquisite taste of Scandinavian heritage.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol35 mg
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Fiber4 g
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Protein5 g
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Saturated Fat7 g
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Sodium621 mg
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Sugar2 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBoil the Potatoes: Place peeled potatoes and salt in a large pot, covering with water. Bring to a boil and cook until fork-tender (approximately 20-25 minutes). Drain well and transfer to a large bowl.
02
StepMash and Enrich: Incorporate melted butter and whipping cream into the cooked potatoes. Mash until completely smooth, ensuring no lumps remain. (5 minutes)
03
StepChill the Dough: Cover the mashed potato mixture and refrigerate overnight. This step is crucial for developing the right texture and flavor.(8 hours)
04
StepShape the Logs: Gently form the chilled potato mixture into four equal logs, each about 6 inches in length. Divide each log into 4 or 5 pieces.(10 minutes)
05
StepRoll Out the Lefse: On a lightly floured surface, roll out each portion as thinly as possible, using just enough flour to prevent sticking. Flip frequently and add flour sparingly to avoid a tough lefse.(20 minutes)
06
StepCook on the Grill: Heat a lefse grill or griddle over medium heat. Cook each lefse one at a time until golden brown with darker brown bubbles on each side, flipping once. Use a lefse turner for best results. (2 minutes per side)
07
StepKeep Warm: Stack the cooked lefse on a plate or tray and cover with a clean tea towel to keep them soft and pliable. Once completely cooled, wrap them in plastic wrap to maintain moisture.(5 minutes)
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Mitchel Fay
Jun 4, 2025I was a little intimidated at first, but the instructions were clear and easy to follow. I'll definitely be making these again!
Nigel Barton
Feb 24, 2025The overnight chilling makes a huge difference. So tender and delicious!
Kenton Nienow
Feb 9, 2025This recipe brought back so many childhood memories! The lefse were just like my grandma used to make.