Potato Lefse

Potato Lefse

Potato Lefse is made from boiled potatoes, sour cream, cream, butter and flour, and baked on a griddle. Serve with your dinner, for lutefisk or other traditional Norwegian food like cured meat or bring it on a hike with nice toppings.

2 ½ kg [5,5 lb] pre-cooked potatoes
2 dl [0,4 pt] sour cream
2 dl [0,4 pt] double cream
100 g [3,5 oz] butter
2 teaspoons salt
flour for the kneading

This is what you do

[1] Start to boil and cool the potatoes. Mix together sour cream, cream and cooled melted butter. Add ground boiled potatoes.

[2] Divide the dough into two equal portions and knead in the flour until the dough feels nice and firm. (The reason we knead the flour in half the dough at a time is that if you do the whole batch at once, it becomes sticky and difficult to work with.)

[3] Divide the dough into 20-22 equally sized pieces and roll these out into the large round lefse.

[4] Fry the lefse on a griddle until they are slightly golden brown on both sides. If you haven’t got a griddle you can make smaller lefse and fry them in a dry frying pan, preferably a cast iron one.

[5] Fold the lefse twice and place them under a damp tea towel to prevent them from getting dry and brittle.