Lefse (Norwegian Potato Flatbread)
| Norwegian cuisine | Desserts | potatoes | cream
Ingredients
- 8 cups boiled and mashed russet potatoes, still hot
- ½ cup melted butter
- 3 cups unbleached flour
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 cup cream
Instructions
- Mix mashed potatoes with melted butter.
- If preparing ahead, refrigerate mixture overnight, and take the potatoes out one hour before beginning the rest of the preparation.
- Mix sugar, salt, cream, and potato mixture in a large bowl. Gradually stir in flour.
- Using about 2 tablespoons (or a golf ball-sized chunk) of mix at a time, roll mix into flat, round shapes on a flat, smooth surface. Use flour to keep the mix from sticking to the surface and the rolling pin.
- Place the round lefse on the griddle, cook until browned on bottom. Flip and repeat.
- Add toppings, and serve hot!