Perhaps no food is more beloved by Norwegians than potato lefse. Prepared on special lefse griddles and turned with a long lefse stick, this paper-thin potato bread is best served warm with butter and sugar.
- 5 large Idaho russet potatoes (about 2 lbs. Use the driest, mealiest potatoes you can find)
- 1 teaspoon salt
- 1/4 cup heavy cream (or evaporated milk)
- 1 tablespoon butter (softened)
- 1 tablespoon sugar
- 1 cup flour
- Preheat oven to 175 F. Peel the potatoes, making sure that no peels or eyes remain. Coarsely chop potatoes into 1-inch pieces, then boil just until fork tender. Drain boiled potatoes well, then place in warm oven for 15 minutes to dry further. Remove from oven; rice (you should have about 4 cups of riced potatoes). Mix in salt, heavy cream (or evaporated milk), butter, and sugar. Place in refrigerator and chill overnight.
- Preheat lefse griddle to 425 F. Use a pastry blender to cut flour into chilled potatoes. Pinch off pieces of dough the size of a biscuit (an ice-cream scoop works well for this). Using a rolling pin with a well-floured sleeve and a floured pastry cloth or board, roll out each piece into a 12-inch circle. Carefully lift the circle with a lefse stick and transfer quickly to the griddle. Bake until brown spots begin to appear; flip and bake the other side. Cool between clean cloths, then serve with butter and sugar.
- Lefse can also be frozen for up to six months; fold the cooled lefse into quarters, place in zip-top freezer bags, and freeze. Defrost and reheat before serving.
|Nutritional Guidelines (per serving)|