My friend, Nikki, invited me over to spend the day making lefse.
Lefse is a traditional soft Norwegian flat bread made with flour, potato, and cream. Nikki cooked the potatoes the night before and then riced them using a potato ricer. This is the potato ricer. Nikki says to get one that looks just like this and be sure that it is strong.
After you rice the potatoes, you add the rest of the ingredients into a big pot and then get your hands in there and mix it all up good. That's me mixing in the big pot.
After mixing, roll the dough into walnut sized balls. Some people make them bigger, but Nikki likes the finished lefse small enough to fit into zip-lock bags for storage.
We used a big, round rolling surface with a cloth over the top. You can buy these around here at a hardware store.
Here's the station set up for the rolling.
Nikki's version of the recipe uses less flour in the dough but when you start rolling, you put a lot of flour on the board and on the rolling pin. She has this really cool rolling pin that catches flour in the grooves.
Once rolled, you scoop up the very thin lefse with a stick made for that purpose and put it on a griddle. The griddle is set to between 425 and 450 degrees.
You should always make the lefse in the afternoon. That way you can partake of holiday cheer with some wine. Here are my lefse-making friends using their phones during a break. They are likely texting others about how much fun we were having.
- 10 lb potatoes peeled and boiled then cooled and pushed through a potato ricer (use dry, baking potatoes like Russet or Idaho, not the waxy ones)
- 3/4 lb. butter
- 2 cups heavy cream
- 6 Tbsp sugar
- 3 Tbsp salt
- 7 cups flour
Mix the butter into the hot potatoes and rice them. Add everything else to the pot and mix together thoroughly. Roll into balls the size of walnuts. Sip a little beer or wine. Preheat a griddle to 425-450 degrees F. Put a whole bunch of flour on the rolling surface. Coat your rolling pin with flour. Roll out each ball as thin as you can. Pick up the dough with the stick and get it to the griddle (the griddle is dry, not greased). Cook only for 30 seconds or so each side. If you cook too long you'll have crisp lefse.
As you take them off the griddle place them between waxed paper with dry towels on top of the waxed paper. You can stack about 15 lefse rounds between the waxed paper before putting out new waxed paper for your next batch. Do this for a good four hours or so and then take a break and eat some!
Wait until these are completely cooled before putting into zip locks to freeze or they will stick to each other.