Norwegian Potato Lefse

Method

1. 1

   Boil the potatoes. Peel the potatoes while still warm and run them through a potato ricer twice.

2. 2

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3. 3

   Let the potatoes cool in an uncovered bowl in the fridge.

4. 4

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5. 5

   Stir the salt, sugar, melted butter, and cream into the riced potatoes.

6. 6

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7. 7

   Slowly add the flour and knead by hand until you get a good consistency. Don't add more flour than necessary! Roll the dough into a long sausage and divide into about 7 or 8 pieces if using an 18 inch griddle. If using a smaller griddle or frying pan, divide the dough into 10 – 12 pieces.

8. 8

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9. 9

   Roll each piece into a ball and then press into a flat circle, using the edges of your hands to form the dough into a nice circle shape without any cracks. This is important, otherwise you won't get round lefser.

10. 10

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11. 11

    Heat up your griddle on medium/high heat.

12. 12

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13. 13

    Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan. Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner. Don't use too much flour, as then the edges can become hard.

14. 14

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15. 15

    Roll the lefse onto your lefse stick and then gently unroll it onto your griddle. After a minute or two check the underside of the lefse for brown spots and then use the lefse stick to flip the lefse and cook on the other side.

16. 16

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17. 17

    Use the lefse stick to remove the lefse from the griddle and place it in a folded damp sheet or tablecloth.