Potato Lefse Recipe

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We Learned How to Make Potato Lefse
from the Norwegian Side of Our Family.

Potato lefse recipe

Making a potato lefse recipe is a Christmas tradition for many families. In Scandinavian homes potato lefse can be a staple all year long. Here are several ways to make potato lefse.

If you have yet to try this traditional Scandinavian treat, here are several versions of a potato lefse recipe to get you started. Our family cannot have a holiday meal without it!

Lefse-making utensils you will need:

  • A Lefse Griddle
  • Large pot for cooking potatoes
  • Measuring cup and spoons
  • Mixing bowl
  • Grooved Lefse Rolling Pin
  • Potato Ricer
  • Lefse Turning Stick
  • Dish towels or other linens to cool the lefse
Step by Step Illustrated Instructions and Recipes for Making Lefse, 2nd Edition

Potato Lefse Tips

  • Potato lefse dough should be prepared and refrigerated at least 8 hours before baking.
  • If you notice black flecks on the potato lefse dough after refrigeration, don't worry; this is from oxidation of the potatoes, and is harmless.
  • Using a wooden lefse turning stick makes transferring and turning the dough easier.
  • If you're new to making Norwegian lefse, roll out a few pieces of dough first and then bake them. As you develop a rhythm, you'll be able to roll out one piece of dough while baking another.
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Basic Potato Lefse Recipe

Ingredients:

  • 1 – 1 1/2 lbs. (approx. 3 cups) of white-skinned potatoes
  • 1/4 cup cooking oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup flour
  • Extra flour for rolling: approx. 1 cup

Directions:

Peel potatoes, removing any eyes. Cut into evenly-sized pieces. Cook in water until tender. Drain well. Rice or mash until smooth. Measure 3 cups of potatoes. Stir in oil, sugar, and salt. Leave uncovered until cool. Chill thoroughly in refrigerator.

Just before frying, stir in one cup flour. (If added sooner, potato lefse dough will be hard to roll.) Using a small amount of dough (1/4 cup makes 1 large lefse), roll it onto a pastry cloth or board using a cloth-covered rolling pin. Flour the pastry cloth or board and covered rolling pin well.

Fry on an ungreased lefse grill or electric griddle heated to 500°F until small bumps appear and it has light brown spots. If using an electric frying pan, use the highest setting. Turn the lefse. When second side is lightly browned, place between folds of a towel to cool. When cooled, wrap the lefse tightly and store in a refrigerator (or freezer, if it is to be kept a long time).

Makes 15 rounds of 10" lefse.

My Norwegian Mother-in-law's
Potato Lefse Recipe

Ingredients:

  • 3 c. cooled, mashed potatoes
  • 3 c. sifted flour
  • 1 tsp. salt
  • 1 T. sugar
  • 2 T. shortening or butter
  • 2 T. cream or half & half

Directions:

Mix all ingredients together. Using one T. of dough at a time, roll thin on a floured board. Bake on both sides (turning once)on a pre-heated griddle until a few light brown spots form on each side. Cool on dish towels, keeping each piece separate from the others.

To serve: Spread with butter; sprinkle with sugar; roll up. Enjoy! 

Instant Potatoes Lefse Recipe


Ingredients:

  • 3 cups dry instant potato flakes
  • 1/2 tsp salt
  • 1/4 cup butter
  • 3/4 cup water (approximately)
  • 1 cup milk
  • 1 cup flour

Directions:

Mix salt and potato flakes in a bowl. Put butter in one cup measuring cup and add water to make 1 cup, put in sauce pan and bring to a boil. Mix into potatoes with fork.

Add milk and mix thoroughly. Cover tightly and refrigerate one hour until cool. After cooled, work flour in with your hands and roll into balls ( about golf ball size). Cover tightly and refrigerate overnight or until thoroughly chilled.

Roll out and bake on a lefse grill that has been preheated to 500 degrees.


Potato Lefse Recipe

Related Pages:

Potato Bread Recipe

Potato Wine Recipe

Types of Potatoes



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