Norwegian Lefse

Servings 28 lefse

Prep Time 30 minutes

Cook Time 1 hour 20 minutes

Ingredients

• 1 3/4 pounds russet potatoes
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 2 teaspoons sugar
• 1 1/2 teaspoons kosher salt
• 1 3/4 cups all-purpose flour, plus more for rolling

Instructions

1. Preheat oven to 175 F. Peel the potatoes.
2. Coarsely chop potatoes into 1-inch pieces and, then boil just until fork tender.
3. Drain boiled potatoes then place in warm oven for 15 minutes to dry further. Remove from oven, rice (should have about 4 cups of riced potatoes).
4. Mix in salt, heavy cream, butter, and sugar. Place in refrigerator and chill overnight.
5. Preheat lefse griddle to 425 F.
6. Use a pastry blender to cut flour into chilled potatoes. Pinch off pieces of dough the size of a biscuit.
7. Using a rolling pin with a well-floured sleeve and a floured pastry cloth, roll each piece into a 12-inch circle.
8. Lift the circle with a lefse stick and transfer quickly to the griddle.
9. Bake until brown spots begin to appear, then flip and bake the other side as well.
10. Cool between clean cloths, then serve with butter and sugar.
11. Lefse can be frozen for up to six months fold the cooled lefse into quarters then, place in zip-lock freezer bags, and freeze. Reheat before serving.