This potato lefse tastes like childhood memories and Christmas time – Warm, buttery and perfect for savory and sweet spreads a like.
Author:Claire | The Simple, Sweet Life
Prep Time:15 minutes
Chill Time:2 hours
Cook Time:2 minutes
Total Time:2 hours 17 minutes
3cups potatoes, riced (about 3 medium russet potatoes)
1 tbsp unsalted butter, at room temperature
2 tbsp heavy cream
1cup all purpose flour
1/4 tsp salt
Peel and cut the potatoes into half inch thick slices.
Boil until tender (about 10 minutes).
Drain and rice the potatoes. Transfer three cups to a bowl.
While hot, add the butter, stirring until melted.
Add the remaining ingredients, mixing until a dough forms.
Divide the dough into 10 balls.
Place on a kitchen towel lined baking sheet, cover and refrigerate until cold (about 2 hours).
Working with one ball of dough at a time (leaving the others in the refrigerator), roll the dough out on a well floured cloth using a corrugated rolling pin. Be sure to add flour as needed to keep the dough from sticking.
Once the dough is rolled out as thin as it will go, roll it around the lefse pin and transfer it to the lefse griddle.
Cook at 450F for about 1-2 minutes, or until brown spots appear.
Flip and cook for another 1-2 minutes.
Transfer the lefse to a kitchen towel covered cooling rack.
Repeat with remaining balls of lefse dough.
Selecting potatoes: Russet potatoes are the best potatoes for making potatlefse. For this recipe, you’ll need about 3 medium russets.
Wrap the cloth you’re rolling the dough on around a cutting board to keep it taut.
Use a rolling pin cover to keep the dough from sticking to the rolling pin.
DIY rolling pin cover: If you don’t have a rolling pin cover, you can cut a leg off of a clean pair of tights and secure the ends around each handle with rubber bands. This DIY cover can be washed and reused.
Don’t roll your lefse out on the counter or a piece of parchment paper – a well-floured cloth really does work best.
Storage: Lefse can be stored in an air tight container in your refrigerator for up to a week or up to 6 months in the freezer.
Serving Size:1 lefse
Keywords: lefse, lefse recipe, potato lefse, how to make lefse