Norwegian Potato Lefse

Thin, soft Norwegian flatbreads made from potato dough — a classic dish of Scandinavian cuisine. Perfect as a side dish or standalone, especially with butter and sugar.

Ingredients

• 1362 g Potatoes
• 1 tsp Salt
• 1 tsp Sugar
• 0.25 cup Clarified butter
• 0.25 cup Heavy cream
• 2 cup Wheat flour
• 14 tbsp Butter
• 0.75 cup Granulated sugar
• 1 tbsp Heavy cream

Instructions

1. Boil the potatoes until tender. While still warm, peel them and pass through a potato ricer twice to achieve a smooth, uniform puree.
2. Transfer the puree to an open bowl and cool in the refrigerator.
3. Add salt, sugar, clarified butter, and heavy cream to the cooled potatoes. Mix thoroughly.
4. Gradually add the flour and knead the dough by hand until it reaches an elastic consistency. Do not overwork the flour — use only as much as needed. Roll the dough into a long log and divide into 7–8 pieces (if using a 45 cm diameter skillet) or 10–12 pieces (for smaller skillets).
5. Roll each piece into a ball, then flatten into a disk, shaping the edges by hand into a smooth, even circle without cracks — this is essential for perfect lefse.
6. Heat the skillet over medium-high heat.
7. Dust the work surface with flour and roll out the dough into a large circle, slightly smaller than the skillet diameter. Start with a smooth rolling pin, then switch to a corrugated one — it helps make the lefse thinner. Do not overuse flour, otherwise the edges will become tough.
8. Wind the lefse onto a special wooden stick (lefse stick) and carefully unroll it onto the hot skillet. After 1–2 minutes, check the underside for brown spots, flip it with the stick, and cook the other side.
9. Lift the lefse from the skillet with the stick and place it on a damp folded cloth or towel to keep it soft.