Norwegian Potato Lefse
Norwegian Potato Lefse — a traditional Norwegian side dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Side, Norwegian
Ingredients
- 3 g potatoes
- 1 g salt
- 1 g sugar
- 0.25 g butter
- 0.25 cup heavy cream
- 1.5 cup all purpose flour
- 0.5 g flour
- 14 g butter
- 0.75 g granulated sugar
- 1 cup heavy cream
Instructions
- Cook the potatoes in boiling water.
- While they are still warm, peel the potatoes.
- Pass the peeled potatoes through a ricer two times.
- Allow the riced potatoes to cool in an uncovered bowl in the refrigerator.
- Incorporate the salt, sugar, melted butter, and cream into the riced potatoes.
- Gradually mix in the flour to the potato mixture.
- Knead the dough by hand until it achieves a desirable texture.
- Shape the dough into a long sausage form.
- If using an 18-inch griddle, cut the dough into approximately 7 or 8 segments.
- For a smaller griddle or frying pan, section the dough into 10 to 12 pieces.
- Form each segment into a ball.
- Flatten each ball into a round disc using your hands.
- Preheat your griddle over medium to high heat.
- Dust your rolling area with flour.
- Roll out the lefse dough into a large circle that is slightly smaller than your griddle or frying pan.
- Start rolling with a smooth rolling pin.
- Switch to a corrugated rolling pin as the lefse becomes thinner.
- Be cautious not to use excessive flour to avoid creating hard edges.
- Transfer the lefse onto your lefse stick.
- Carefully lay the lefse onto your griddle.
- After one to two minutes, inspect the bottom of the lefse for browning.
- Use the lefse stick to flip the lefse and cook the other side.
- Remove the lefse from the griddle using the lefse stick.
- Wrap the lefse in a damp folded sheet or tablecloth.