Family Recipe Connection

Lefse

stacks of lefse

Lefse is a thin potato-dough flatbread like Scandinavian tortillas.
Family favorite from Thanksgiving through Christmas. Spread with butter and sprinkle with cinnamon sugar and roll up and enjoy. Can slice up into bite size pieces and bring as an appetizer plater.

Origin:

This recipe comes from Verna, made annaully by Nici.

Lefse

Author:
Preparation Time:
Cooking time:
Servings: Makes about 100 lefse
Calories per serving: 30

Lefse is a thin potato-dough flatbread like Scandinavian tortillas.
Family favorite from Thanksgiving through Christmas. Spread with butter and sprinkle with cinnamon sugar and roll up and enjoy. Can slice up into bite size pieces and bring as an appetizer plater.

Ingredients:

  • 6 cups of potatoes (about 3 lbs)
  • 6 Tbsp butter
  • 1/4 cup cream
  • 1/2 tsp sugar
  • 2 cups flour

Instructions:

  1. Peel potatoes
  2. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain
  3. Using a potato masher blend butter, cream and sugar into potatoes until smooth and creamy
  4. Chill mashed potatoes in fridge overnight
  5. Measure 2 cupa of mashed potatoes to 1 cup flour
  6. Using a pastry blender mix until like a pie crust
  7. Roll into a long roll (16")
  8. Cut into 1 inch lengths
  9. Keep them cool on a plate in the fridge
  10. Roll each length out thin
  11. Dry fry on grittle until bubbles form and each side has browned
  12. Stack between papertowels to cool in piles of 12
  13. Remove papertowels and store in stacks of 12 in ziplock bag
  14. Store in fridge or freezer

Notes:

Red potatoes make the best tasting lefse (they are harder to peel)

Russett Idaho's or a mixture of red and russett works good too

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