Norwegian Potato Lefsa

Recipe View 25 mins Prepare the Potatoes: Peel the potatoes and place them in a large pot. Cover with cold water and bring to a boil. Cook until fork-tender, about 20-25 minutes. Drain well and mash thoroughly until smooth.

Recipe View 4 hrs Combine and Chill: In a large mixing bowl, combine 8 cups of the mashed potatoes with the heavy cream, butter, salt, and sugar. Mix until well combined. Cover the bowl and refrigerate until completely cold, ideally overnight (at least 4 hours).

Recipe View 15 mins Form the Dough Balls: Gradually mix the flour into the chilled potato mixture until a soft dough forms. Divide the dough into balls, about the size of tennis balls (or smaller, depending on your preference for lefse size). Place the dough balls on a plate, cover, and keep refrigerated until ready to roll out.

Recipe View 10 mins Roll Out the Lefse: Remove one dough ball from the refrigerator at a time. On a lightly floured surface, roll out the dough into a very thin circle, about 1/8 inch thick. Use a floured rolling pin (a rolling pin with a cotton cover is helpful) to prevent sticking. Work quickly and gently to avoid tearing the delicate dough.

Recipe View 2 mins Cook the Lefse: Heat a dry griddle or cast-iron skillet over medium-high heat. Carefully transfer the rolled-out lefse to the hot surface. Cook for 1-2 minutes per side, or until lightly browned and slightly puffy. Adjust the heat as needed to prevent burning.

Recipe View 2 mins Keep Warm: As each lefse is cooked, place it on a clean dishtowel. Fold the towel over the lefse to keep it warm and prevent it from drying out. Stack the cooked lefse on top of each other, keeping them covered with the towel.