Norwegian·non-vegetarian·medium

Norwegian Potato Lefse

Name: Norwegian Potato Lefse
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 3 Lbs Potatoes; 1 teaspoon Salt; 1 teaspoon Sugar; 1/4 cup Melted Butter; 1/4 cup Heavy Cream; 1 1/2 cups All purpose flour; 1/2 cup Flour; 14 tablespoons Butter; 3/4 cup Granulated Sugar; 1 tablespoon Heavy Cream

Alright folks, let me tell you about my Norwegian Potato Lefse recipe that's guaranteed to transport you to Norway with every bite! First off, boil those potatoes until they're nice and tender. Now here's a tip from yours truly: make sure you peel the potatoes while they're still warm - it makes the ricing process a whole lot easier. Trust me, I learned this the hard way after struggling with cold potatoes one too many times! After ricing the potatoes twice, pop them in the fridge to cool. While you wait, whip up a mixture of melted butter, heavy cream, salt, and sugar. Once the potatoes are cooled, mix in the buttery cream mixture and gradually add in the flour until you have a smooth dough. Now, roll out the dough into thin circles and cook them on a hot griddle until they're beautifully golden brown. My personal touch? I like to sprinkle a little extra sugar on top for a hint of sweetness. Whether you top your lefse with sweet or savory delights, one thing's for sure - you're in for a taste of Norway like no other. Enjoy, my friends!

50 min(prep 30 + cook 20)

4 servings

180 kcal

4.4

Ingredients

Potatoes3 Lbs
Salt1 teaspoon
Sugar1 teaspoon
Melted Butter1/4 cup
Heavy Cream1/4 cup
All purpose flour1 1/2 cups
Flour1/2 cup
Butter14 tablespoons
Granulated Sugar3/4 cup
Heavy Cream1 tablespoon

Nutrition

180 kcalper serving

Protein3g7%

Carbs30g71%

Fat6g14%

Fiber2g5%

Sugar1g2%

Directions

1
Boil the potatoes. Peel the potatoes while still warm and run them through a potato ricer twice.
2
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3
Let the potatoes cool in an uncovered bowl in the fridge.
4
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5
Stir the salt, sugar, melted butter, and cream into the riced potatoes.
6
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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
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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
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