Go Back Email Link
–+ servings

Norwegian Lefse Recipe (Potato Flatbread)

Potato lefse is a traditional Norwegian flatbread made using mashed potatoes and flour as the base. Milk, cream and salt are added to the mixter to create a soft dough that's rolled thin and cooked on an electric griddle.
5 from 1 vote
Save Recipe! Pin This Print
Prep Time: 12 hours
Cook Time: 2 hours
Total Time: 14 hours
Servings: 20 lefse

Ingredients

  • 5 cups hot mashed potatoes (no milk or butter) - approx 2-2½ lbs raw potatoes
  • ¼ cup unsalted butter
  • 2 Tbsp heavy cream - or milk
  • 1 ½ tsp salt
  • 2 cups all purpose flour

Instructions

  • Peel and chop 2 ½ lbs of potatoes. Add to a large pot and cover with water. Bring to a boil and cook until potatoes are very soft. They should easily break apart when poked with a fork.
    Two images. First is potatoes with peeler and scraps. Second is chopped potatoes and water in a pot.
  • Drain the potatoes fully, then add them back to the pot. Mash them fully with an electric mixer or potato masher. There should be no lumps. Do not add any other ingredients during this step.
    Cooked potatoes in a strainer. And cooked mashed potatoes in a pot with an electric mixer.
  • Measure out 5 cups of hot mashed potatoes into a large bowl. Add in the unsalted butter, heavy cream (or milk), and salt. Beat together using a hand mixer or potato masher until mixture is smooth and creamy with no lumps.
    Cover and place in the fridge overnight until potatoes are completely chilled.
    A white bowl with mashed potatoes, butter and milk. And another bowl with mashed potatoes and electric mixer.
  • After fully chilled, add 1 cup of flour to the cold potatoes. Mix together.
    Two images. First is mashed potatoes, flour and wood spatula. Second is dough mixture in white bowl.
  • Add the last 1 cup of flour to the potatoes. Knead together until it forms a soft dough.
    Two images. First is dough and flour in a white bowl and wood spatula. Second is dough in a white bowl.
  • Knead onto a floured work surface. Divide the dough in half.
    Dough in a ball on floured surface. Then dough sliced in half.
  • Divide into four sections. Then divide each section into another five sections. There will be 20 pieces in total.
    Dough slices into smaller pieces on a floured surface.
  • Roll each dough piece into golfball sized pieces. Place in the refrigerator to keep chilled.
    Balls of dough in rows on a floured surface. Then balls of dough stacked on a plate.
  • Take out only 3-4 balls from the fridge at a time.
    Roll out the dough into a thin 10" circle. Add flour as needed.
    Thin flat circle of dough rolled out on canvas board with a rolling pin. Second image is a flat stick placed underneath the dough.
  • Heat an ungreased griddle to 400°F.
    Lift the dough using the lefse stick (or a spatula). Gently Place one half of lefse onto the pan, rolling the lefse stick from underneath dough to help place lefse evenly.
    Cook a few minutes on each side, until brown spots or blisters appear on the bottom (Mine took 3-4 minutes on each side). The lefse should be crisp and not soft.
    lefse cooking on a black electric griddle. First image is uncooked lefse. Second is cooked lefse with brown spots.
  • Use lefse stick or spatula to transfer it to a plate lined with a clean dish towel. Cover pieces of lefse with the towel to prevent drying.

To Store:

  • Lefse can be stored flat or folded. Keep the lefse in an airtight plastic bag stored in the fridge up to 3-4 days for maximum freshness. Lefse can also be frozen for up to 6 months (or longer).

To Serve:

  • Lefse can be served warm or cold. Serve a piece with butter spread over top, cinnamon sugar sprinkled, jam, cream cheese, gjetost, provolone cheese, smoked salmon or cold cuts. Roll or fold over into a wrap. Serve and enjoy!
    Two images. First is jam and butter spread onto flat lefse with a knife. Second image is rolled lefse on a plate with a knife beside it.

Recipe Notes:

  • Generously flour the rolling pin and surface for rolling out dough. Add more flour when needed.
  • Keep a knife or dough scraper nearby to clean the surface and rolling pin. A cloth cover on the rolling pin really helps as well.
  • Keep raw lefse dough balls chilled in the fridge. Take out 3-4 at a time so dough keeps cold.
  • Cover cooked lefse flatbread in kitchen towels to keep warm.

Nutrition Info

Calories: 101kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 177mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

Save This Recipe:Follow us on Pinterest @MadeByAndi
QR Code linking back to recipe