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Norwegian Potato Lefsa
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Norwegian flatbread made with creamy potato dough, cooked in butter until golden brown. Delicious and comforting.
Ingredients:
  • 18 baking potatoes, scrubbed
  • 0.5 cup heavy whipping cream
  • 1 tablespoon salt
  • 1 tablespoon white sugar
Instructions:
  • First, peel the potatoes and place them in a pot with plenty of water. Bring the water to a boil and simmer the potatoes until they are soft. Drain and mash until smooth.
  • Mix 8 cups of mashed potatoes with cream, butter, salt, and sugar in a large mixing bowl. Cover and refrigerate until cold or overnight.
  • Incorporate flour into the mashed potatoes and shape into tennis ball-sized (or smaller, as desired) balls. Place the dough balls on a plate and chill in the refrigerator until ready to roll out. Keep the dough cold for best results.
  • Remove one dough ball from the refrigerator, place it on a floured board, and use a rolling pin with a cotton cover to roll it out smoothly.
  • Fry the lefsa in a hot grill or iron skillet until lightly browned. If browning too quickly, reduce heat. Place cooked lefsa on a dishtowel, fold over to keep warm. Stack and cover lefsa to prevent drying out.

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