Lefse
User Reviews
5
Lefse
Description
Lefse is created by boiling peeled russet potatoes until tender, then pressing them through a ricer to achieve a smooth, lump-free mash. Butter and heavy cream are folded in to add richness and moisture, followed by flour to create a soft, workable dough. The dough is chilled to firm it up before shaping.
Portions of the dough are rolled thin into rounds on a well-floured surface, then cooked briefly on a hot cast-iron skillet or griddle until golden spots appear. The resulting flatbreads are tender and flexible with a smooth surface, suitable for rolling with sweet or savory fillings.
This flatbread pairs well with various toppings and can be served warm, wrapped in a tea towel or kept in a low oven to retain softness. Measuring flour correctly is essential, as too much results in a dense end product. Leftover mashed potatoes can be used as the base by adjusting added fats accordingly.
Ingredients
- 1 pound russet potato peeled and cubed (450g
- 1½ teaspoons salt divided
- ¼ cup butter softened and cubed (57g, unsalted
- ¼ cup heavy cream (60mL)
- 1 cup all-purpose flour (120g)
Instructions
- In a medium saucepan, add the potatoes, 1 teaspoon salt, and enough water to cover them by 1-inch. Set over medium-high heat and bring to a boil. Reduce the heat to medium, and continue cooking until fork-tender, about 12 to 15 minutes. Drain well.
- Immediately press the hot potatoes through a ricer and into a large bowl. (if you don’t have a ricer, press the potatoes through a colander or sieve.) Stir in the butter until just melted and combined. Stir in the cream and the remaining 1/2 teaspoon salt until fully combined. Cover and refrigerate until chilled, or up to 3 days.
- To the chilled mashed potatoes, stir in the flour until well combined. On a lightly floured surface, knead the dough until smooth, about 1 minute. Roll into a 16-inch long rope, cut into 16 (1-inch) portions, and shape each portion into a ball. Cover with a kitchen towel to prevent them from drying out.
- Heat a 10-inch cast-iron skillet or griddle over medium heat. On a heavily floured surface, working with one dough ball at a time, roll the ball into a 6-inch circle. Carefully transfer to the skillet. Cook, turning once, until speckled golden brown, about 30 to 45 seconds per side. Repeat with the remaining dough balls, lightly coating the pan with cooking spray and wiping the skillet clean, as needed.
Notes
- Measure flour by weight or fluff and level to avoid making the dough too dense.
- Keep lefse warm by covering with a towel or using a low oven set near 170°F.
- This recipe can use leftover mashed potatoes; omit added butter, cream, and salt in that case.
- A potato ricer helps produce smooth, fluffy potatoes preferred for lefse dough.
- Start cooking one rolled dough while rolling the next to streamline the process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 221mg | 9% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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