Lefse

Since I was little, lefse has always been a part of my family. My grandma, who was the daughter of a Norwegian and Swedish immigrant, learned how to make multiple Scandinavian treats, but it was the Norwegian treat of lefse that has stuck with all of us. Unfortunately, my grandma is no longer with us to be the lefse queen, but she spent years passing on not only her recipe but also her expertise.  In fact, when I turned 18 I was officially knighted as lefse royalty under the shoulder tap of a lefse stick.  Today I bestow upon you these secrets that were so graciously taught to me by my grandma.

My 17 year-old self being knighted as lefse royalty

Lefse can be a time consuming process- spanning two different days- but it is totally worth the work!  I have tried to speed up this process, squishing the steps all into one night, and the results are just not the same. The night before you wish to enjoy your lefse, you have to boil and rice the potatoes.

This takes a potato ricer that divides the boiled potatoes into tiny pieces that resembles white rice.  Again- annoying, but makes for perfect lefse.  Add the cream, sugar, salt and butter to the hot potatoes and blend well. Put in a well covered container and refrigerate overnight.

Day 2: After your lefse has chilled add the flour to the potato mix and give it a stir making sure it is all blended. Once its all mixed you’re going to make balls about the size of 1/4 cup. Place the balls on a baking sheet cover with a damp towel and place it in the fridge. You want to keep the lefse moist, it wont roll out if it’s dry.  For cooking these little balls of joy you want to roll them out on a well floured surface and then place the lefse on a griddle (a regular griddle works too) at around 450 degrees.

Once the lefse is on the griddle its gonna take about 4 mins- 2 minutes on each side.

To enjoy the lefse I suggest a delightful mix of butter and cinnamon sugar, but anything withe a hint of sweet would work.  Jam, nutella or peanut butter are also delicious options!

MMMMMM Lefse…

Oh, and here’s the recipe if you want to Pin it or share it or whatnot!

Potato Lefse
Makes 36 pieces

8 Cups Russet Potatoes, riced (about 10-12 potatoes)
1 Cup Whipping Cream
4 tsp. Salt
4 tsp. Sugar
½ Cup Butter
2 Cups Flour

1. Add cream, salt, sugar and butter to hot riced potatoes.
2. Beat with a mixer until smooth.
3. Chill in a covered container overnight.
4. Add flour. Mix well.
5. Roll into ¼ Cup sized balls.
6. Place balls on a cookie sheet; cover with a towel. Put in refrigerator.
7. Roll one ball at a time on a thin pastry cloth & fry on a hot lefse grill (about 450°) 2 to 4 minutes on each side.

A little side note-This past year I also made a gluten free lefse and it actually turned out almost exactly the same. All you need to do is substitute regular flour for an all purpose gluten free flour. Easy peazy.