A Lefse Recipe from Our Norwegian Friends


Yield: 12 lefse

Preparation Time: 30 minutes

Cooking time: 30 minutes

Storage time: Up to 2 days before cooking




3 russet potatoes

¼ cup heavy cream

½ tsp salt

1 ½ tsp unsalted butter, cut into cubes

2 cups all-purpose flour




Step 1: Fill a large pot with water.

Step 2: Peel russet potatoes, cut into cubes, and add in a water-filled pot.

Step 3: Place the pot on medium to high heat and let the water boil for 8-10 minutes until the potatoes are cooked.

Step 4: Drain the potatoes. Place them in a large bowl and mash them until they are smooth and without lumps.

Step 5: Add butter and mix until everything is combined.

Step 6: Add heavy cream and salt and mix well.

Step 7: Cover the bowl with clingfilm and place it in a refrigerator. Note that you can keep the mixture in the refrigerator for as long as two days before using it.

Step 8: In a bowl, add a cup of potato mixture and ½ cup all-purpose flour.

Step 9: Mix well with the help of a fork until you get a smooth dough.

Step 10: Place a flat grill pan or a cast-iron skillet over medium to high heat. You can also use an electric griddle at 450-degree F.

Step 11: Take a small piece of dough almost the golf ball’s size and roll in between your palms to form a ball.

Step 12: Place the dough on a well-floured work station and flatten it using the heel of your hands.

Step 13: Continue to do so to form a disc. Roll the disc using a rolling pin so that it is about 1.8 inches thick.

Step 14: With the help of a lefse stick or a spatula, lift the lefse and lay it in the skillet to cook for about 2 minutes.

Step 15: As one side gets cooked for about 2 minutes, turn it over. You will see golden brown spots on the cooked surface.

Step 16: Once the lefse is cooked, transfer it to a tea towel.

Picture courtesy of King Arthur Flour. https://www.kingarthurbaking.com/recipes/lefse-recipe

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