Norwegian Potato Lefse
Traditional Norwegian lefse made with mashed potatoes and flour, rolled into thin rounds and cooked on a griddle until lightly browned.
Pasos
- 1
Boil the potatoes and peel while warm; pass through a potato ricer twice.
- 2
Let the potatoes cool in an uncovered bowl in the fridge.
- 3
Stir salt, sugar, melted butter, and cream into the riced potatoes.
- 4
Slowly add the flour and knead by hand until you get a good consistency. Do not add more flour than necessary. Roll the dough into a long sausage and divide into about 7 or 8 pieces for an 18-inch griddle (divide into 10–12 pieces for a smaller griddle).
- 5
Roll each piece into a ball, then press into a flat circle to form a smooth, crack-free round lefse.
- 6
Heat up your griddle on medium-high heat.
- 7
Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle. Begin with a smooth rolling pin, then switch to a corrugated pin as it thins. Avoid using too much flour, or the edges may become hard.
- 8
Roll the lefse onto a lefse stick and gently unroll it onto the griddle. After a minute or two, check the underside for brown spots, then use the lefse stick to flip and cook the other side.
- 9
Use the lefse stick to remove the lefse from the griddle and place it in a folded damp sheet or tablecloth.
