Name: Basic Lefse: Norwegian Potato Flatbread
Prep time: 30 min
Cook time: 40 min
Total time: 550 min
Cuisine: Norwegian
Ingredients: 2 pounds Idaho russet potatoes , about 5 large potatoes; 1/4 cup heavy cream , or evaporated milk; 1 tablespoon butter, softened; 1 tablespoon sugar; 1 teaspoon salt; 1 cup flour, plus more for dusting; For Serving:; Butter, to taste; Sugar, to taste

Norwegian

Pastry blender

Rolling pin

Spatula

Preheat the oven to 175 F. Peel the potatoes, making sure that no peels or eyes remain. Coarsely chop them into 1-inch pieces. 

In a stockpot, bring water to a boil and add the potatoes. Boil them until they are fork-tender, about 15 to 20 minutes.

Drain the boiled potatoes well. Place them on a baking sheet lined with parchment paper and bring them into the hot oven for 15 minutes to dry them further.

Remove the potatoes from the oven and pass them through a ricer . You need them to be finely riced, so twice through the ricer might give you a better texture. You should have at least 4 cups of riced potatoes.

Mix in the heavy cream, butter, sugar, and salt.

Mix well and place the potato dough in the refrigerator, covered, to chill overnight.

Preheat a lefse griddle or your skillet of choice to 425 F. You need a very hot surface to properly cook the lefse. Use a pastry blender to cut the flour into the chilled potatoes, or vigorously knead the flour in until you have a smooth dough.

With the help of an ice cream scoop, divide the dough into 16 to 20 biscuit-sized balls.

Generously flour a pastry cloth or board and a rolling pin. Roll out each piece of dough into a 12-inch circle, dusting with more flour as needed.

Carefully lift the circle with a lefse stick or the handle of a flat wooden spatula. Transfer it quickly to the griddle.

Cook the lefse on the griddle until brown spots begin to appear.

Remove the cooked lefse to a plate lined with a damp clean cloth to cool. Cover with another damp cloth. Continue to cook the remaining dough balls until you&#39;ve used all of the dough.

Serve the lefse smeared with butter to taste and a sprinkle or two of sugar.

Basic Lefse: Norwegian Potato Flatbread

Utensils needed:

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