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Ingredients Method

Ingredients
  

  • 2 cups mashed potatoes, cooled (about 2 large Russet potatoes)
  • 1 tbsp unsalted butter, melted
  • 2 tbsp heavy cream or milk
  • 1/4 tsp salt
  • 1 cup all-purpose flour, plus extra for rolling

Method
 

  1. Step 1: Mix the DoughIn one large bowl, combine the cooled mashed potatoes, melted butter, cream, and salt. Mix until smooth. Add the flour gradually and stir with a spoon until a soft dough forms. Don’t overmix or your lefse will be tough.
  2. Step 2: Divide and RollDust your counter with flour. Divide dough into 8 equal balls. Roll each ball into a very thin circle, about 8 inches wide. The thinner, the better. Use extra flour to prevent sticking.
  3. Step 3: Cook the LefseHeat a large non-stick pan or griddle over medium-high heat. No oil needed. Cook each lefse for 1-2 minutes per side until you see light brown spots. They should puff slightly. Don’t overcook or they’ll get crispy.
  4. Step 4: Keep Them SoftStack cooked lefse on a plate and cover with a clean kitchen towel. The steam keeps them soft and flexible.
    How to Serve Norwegian LefseThe classic way: Spread soft butter, sprinkle white sugar and cinnamon, roll it up, and enjoy. Some Norwegians also add brown cheese or jam. For dinner, use it as a wrap with smoked salmon or ham.