Lefse Recipe | How To Make Potato Lefse From Scratch

I am excited to show you how to make a homemade potato lefse from scratch. There many lefse recipes to show you but I decided to make the potato lefse for several reasons. One big reason is because potato lefse is very common to eat in Norway. Another reason is I love any recipe that includes potatoes. As well potatoes is just a very important ingredient in the Scandinavian culture. Hope you enjoy this traditional Norwegian flatbread recipe.

Potato Lefse Recipe:
1 pound of russet potatoes
5 ounces of flour
4 tablespoons of butter
1/2 teaspoon of salt
1 teaspoon of sugar
1/4 cup of heavy cream

Potato Lefse Instruction:
Cook sliced potatoes for 15 minutes.
Mash the potatoes.
Add the cream. Continue mashing the potatoes.
Add the butter. Continue mashing the potatoes.
Add the sugar and the salt. Continue mashing the potatoes.
Let the potatoes cool down before the next step.
Add flour to cooled potato mixture.
If you refrigerate overnight, break up the potatoes into small crumbles before adding the remaining ingredients.
Knead the dough about 10–15 times.
The dough should come together into a smooth dough.
Gently knead the dough with your hands.
Roll dough into a ball.
Gently flatten with no cracks.
To prep the board add about 1/4 cup of flour in the center.
The corrugated pin helps the dough get nice and thin with no air pockets.
Start rolling lefse from the middle and work out.
Between each sheet you will need to flour your pastry board.
Using the lefse stick slide under the lefse sheet and lift
gently from the board.
Heat an ungreased lefse grill at 400 F degrees.
Lefse is ready to flip when the sheet bubbles up. The second side will cook faster than the first side.
Cover lefse with a towel and set aside to cool.
To avoid lefse drying out seal it in a package and store in refrigerator.
Serve with butter, brown sugar, cinnamon, or your favorite jam.

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