Holiday Lefse
Holiday Lefse
Nothing says "holiday comfort food" like a warm piece of lefse straight off the griddle. This Norwegian flatbread is a beloved tradition, perfect for wrapping around butter, sugar, or your favorite savory fillings. Let's roll up our sleeves and get started!
- Author
- Kastina
- Prep Time
- 30 plus 4 hrs for chiling the dough minutes
- Cook Time
- 30 minutes
- Servings
- 12-15 pieces
- Category
Bread
- Cuisine
Norwegian (Scandinavian)
Ingredients
- 2 ½ lbs russet potatoes (about 5 large potatoes), peeled and quartered
- ½ cup unsalted butter (softened)
- ¼ cup heavy cream
- 1 tsp salt
- 1 tsp sugar
- 1 ½ cups all-purpose flour (plus more for rolling)
Directions
- Boil the peeled and quartered potatoes in salted water until tender, about 15-20 minutes. Drain well.
- While still hot, rice the potatoes or mash them until completely smooth—no lumps allowed!
- Mix in the butter, cream, salt, and sugar until fully incorporated. Allow the mixture to cool to room temperature.
- Once cooled, transfer the potato mixture to the fridge and let it chill for at least 4 hours or overnight. This step ensures the dough is firm and easier to work with.
- When ready to make lefse, mix the flour into the chilled potato mixture, a little at a time, until a soft dough forms.
- Preheat a large, dry griddle or nonstick skillet to medium heat (about 450°F).
- Divide the dough into golf ball-sized portions. On a floured surface, roll each ball into a thin, round sheet, about 10-12 inches in diameter. Use a lefse rolling pin if you have one for the traditional look!
- Carefully transfer the rolled dough onto the hot griddle using a lefse stick or a large spatula. Cook for about 1-2 minutes per side, until golden brown spots appear.
- Stack cooked lefse between clean kitchen towels to keep them soft and warm.
- Spread with butter, sprinkle with sugar, roll it up, and enjoy! Lefse is also delicious paired with savory fillings like smoked salmon, cream cheese, or even turkey leftovers.