Traditional Norwegian lefse recipe using potatoes as the primary ingredient. Can be served warm or cold!
Course Breakfast
Cuisine Norwegian
Prep Time 40 minutesminutes
Cook Time 2 minutesminutes
Sit overnight in fridge 12 hourshours
Total Time 42 minutesminutes
Author Sarah
Equipment
potato ricer
lefse griddle
lefse stick
Ingredients
Night Before Cooking Day
6-7mediumpotatoeswashed (optional to dice them)
1tbspsugar
1 tbspsalt
8tbsp butter
Cooking Day
1/3cupmilk
1tspsalt
1tspsugar
1/8 tspcardamomoptional
To Serve
4tbspbutter
cinnamon sugar
Instructions
Night Before Cooking Day
Bring a large pot of water to a boil. Add potatoes (whole or diced), salt and sugar to pot. For diced potatoes cook 10 minutes, for whole potatoes approx 20 minutes until potatoes are soft. When pierced with a fork, the fork should easily slide in.
Once potatoes are cooked, drain and put through a potato ricer along with 8 tbsp (1 stick) of butter.
Pat the potatoes with a paper towel and then cover bowl of riced potatoes with a towel and place in fridge overnight.
On Cooking Day
Re-rice the potatoes through your potato ricer again.
Add milk, 1 tsp salt and 1 tsp sugar to potatoes and mix together to combine. You may optionally add 1/8 tsp cardamom at this point if you wish. Add 2 cups flour and combine well.
Roll dough into egg-shaped balls and return to the fridge.
Heat lefse griddle to 450-500 degrees F.
Roll out balls very thin on a pastry board using a rolling pin.
Cook on lefse griddle until brown, flip and cook opposite side until brown.
Serve with butter and cinnamon sugar sprinkled on top.