North Dakota-Style Lefse
Thin potato flatbreads rolled paper-thin and griddled until lightly freckled brown.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
This Norwegian-American staple turns mashed potatoes into tender, pliable rounds cooked on a dry griddle, then folded and spread with butter. A fixture of Upper Midwest holiday tables, lefse rewards patience with the dough's chilling time and a light hand with flour when rolling. Serve warm with butter and sugar, or alongside a Scandinavian spread.
Ingredients
- 5 pounds russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- 2 teaspoons salt
- 3 cups all-purpose flour, divided, plus more for rolling
Method
-
Place the potato chunks in a stock pot, cover with cold water, and bring to a boil over high heat.
-
Reduce heat to medium and simmer the potatoes until fork-tender, about 20 minutes.
-
Drain the potatoes well and pass them through a potato ricer or food mill into a large bowl while still hot.
-
Stir the softened butter, heavy cream, and salt into the hot riced potatoes until smooth and evenly combined.
-
Spread the potato mixture in a thin layer on a baking sheet and refrigerate until completely cold, at least 4 hours or overnight.
-
Measure the cold potato mixture into a large bowl, breaking up any lumps with a fork.
-
Work 2 1/2 cups of the flour into the cold potatoes with your hands or a pastry blender until a soft, cohesive dough forms, adding the remaining 1/2 cup flour only as needed if the dough feels sticky.
-
Divide the dough into 20 equal portions and roll each into a smooth ball; keep balls covered with a towel while you work.
-
Heat a dry lefse griddle or large flat griddle over medium-high heat, about 450°F.
-
On a well-floured surface or pastry cloth, roll one dough ball into a very thin round about 10 to 12 inches in diameter, flouring the rolling pin and surface often to prevent sticking.
-
Carefully lift the rolled round with a lefse stick or thin spatula and lay it onto the hot dry griddle.
-
Cook until light brown spots appear on the bottom and the surface bubbles slightly, about 1 to 2 minutes.
-
Flip the lefse with the stick and cook the second side until lightly spotted brown, about 1 minute more.
-
Transfer the cooked lefse to a clean kitchen towel and cover to keep soft and warm; repeat rolling and griddling with the remaining dough balls.
-
Stack cooled lefse between sheets of parchment or wax paper, folding each round into quarters if desired, and serve with butter.
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North Dakota-Style Lefse
This Norwegian-American staple turns mashed potatoes into tender, pliable rounds cooked on a dry griddle, then folded and spread with butter. A fixture of Upper Midwest holiday tables, lefse rewards patience with the dough's chilling time and a light hand with flour when rolling. Serve warm with butter and sugar, or alongside a Scandinavian spread.
4 hr 20 rounds 165 cal
Ingredients
- 5 pounds russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- 2 teaspoons salt
- 3 cups all-purpose flour, divided, plus more for rolling
Method
- 1
Place the potato chunks in a stock pot, cover with cold water, and bring to a boil over high heat.
- 2
Reduce heat to medium and simmer the potatoes until fork-tender, about 20 minutes.
- 3
Drain the potatoes well and pass them through a potato ricer or food mill into a large bowl while still hot.
- 4
Stir the softened butter, heavy cream, and salt into the hot riced potatoes until smooth and evenly combined.
- 5
Spread the potato mixture in a thin layer on a baking sheet and refrigerate until completely cold, at least 4 hours or overnight.
- 6
Measure the cold potato mixture into a large bowl, breaking up any lumps with a fork.
- 7
Work 2 1/2 cups of the flour into the cold potatoes with your hands or a pastry blender until a soft, cohesive dough forms, adding the remaining 1/2 cup flour only as needed if the dough feels sticky.
- 8
Divide the dough into 20 equal portions and roll each into a smooth ball; keep balls covered with a towel while you work.
- 9
Heat a dry lefse griddle or large flat griddle over medium-high heat, about 450°F.
- 10
On a well-floured surface or pastry cloth, roll one dough ball into a very thin round about 10 to 12 inches in diameter, flouring the rolling pin and surface often to prevent sticking.
- 11
Carefully lift the rolled round with a lefse stick or thin spatula and lay it onto the hot dry griddle.
- 12
Cook until light brown spots appear on the bottom and the surface bubbles slightly, about 1 to 2 minutes.
- 13
Flip the lefse with the stick and cook the second side until lightly spotted brown, about 1 minute more.
- 14
Transfer the cooked lefse to a clean kitchen towel and cover to keep soft and warm; repeat rolling and griddling with the remaining dough balls.
- 15
Stack cooled lefse between sheets of parchment or wax paper, folding each round into quarters if desired, and serve with butter.
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