5 Ingredients or Fewer

Norwegian Lefse

October 16, 2014
Author Notes

A Minnesotan family tradition —Adia Benson

  • Serves 8
Ingredients
  • Step One: Potato Base
  • 6 Russet potatoes
  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Heavy cream
  • 1 teaspoon Kosher salt
  • Step Two: Lefse Dough
  • 2 to 3 cups Flour
In This Recipe
Directions
  1. Wash and peel your potatoes. Cut the potatoes into 2” by 2” pieces, as uniform as possible so that they cook evenly. Place potatoes in a pot of cold water and bring to boil over medium-high heat.
  2. Let the potatoes continue to boil and cook for about 10 minutes until they are very soft and can be pricked with a fork. Remove from heat, drain the potatoes and place in large bowl.
  3. While hot, mash the potatoes as much as possible, removing any chunks. Add the butter in small pieces, cream, and salt. Continue to mix together with rubber spatula until the butter and cream is completely absorbed.
  4. Transfer the potatoes to storage container and refrigerate. Mashed potatoes should be chilled overnight and can be kept for three days. When ready to make the Lefse remove the potatoes from the fridge and add 2 cups of flower.
  5. With your hands create small balls, approximately the side of a golf ball. Place on the counter underneath a damp towel. When your balls have been formed generously flower your workspace and begin rolling out your balls into small circles.
  6. Heat a non-stick pan or cast-iron. Add a small amount of butter, barely any, and place the Lefse on the pan. After about 2 minutes, when golden-brown, flip. Allow Lefse to cook on both sides, remove and reserve on a tray.
  7. When all of the Lefse is ready, place your filling on the circular bread, roll up or enjoy like a flatbread.

See Reviews

See what other Food52ers are saying.

  • Maren Louise Herigstad Mong
    Maren Louise Herigstad Mong
  • Liz Fast
    Liz Fast
  • Hina Khokhar
    Hina Khokhar
  • Kim Carlton
    Kim Carlton
  • Jordan
    Jordan
Review
After receiving her degree in Culinary Arts from Auguste Escoffier in Avignon, France, Adia spent the next several years working with food and branding for Daniel Boulud's The Dinex Group and Thomas Keller’s Restaurant Group. In 2011 she joined Martha Stewart Living Omnimedia where she worked with the editorial team focusing on storyline development for food related content. Adia currently works as a Culinary Designer at gravitytank, an innovation consultancy in Chicago. With a bachelors degree in Organizational Behavior and Communication from New York University, Adia combines her passion for culinary art and food products with her understanding of human behavior and brand development. She serves on the board of directors for Blue Sky Bakery, a non-profit providing employment opportunities to at-risk youth in the Chicagoland area.