Norwegian Potato Lefsa
Lefsa is a traditional Norwegian flatbread made with mashed potatoes, cream, flour, and sugar. They are usually reserved for holiday meals when they are served warm with butter and sprinkled with cinnamon-sugar for a sweet treat.
Instructions
- Boil the scrubbed potatoes in their skins until very tender, about 20-30 minutes depending on size. Drain well.
- While still hot, peel the potatoes. Mash them thoroughly until completely smooth, ensuring no lumps remain. A potato ricer works best for this.
- To the hot mashed potatoes, add the heavy whipping cream, butter, salt, and white sugar. Mix thoroughly until all ingredients are well combined and the butter is fully melted.
- Cover the potato mixture and refrigerate overnight, or for at least 6-8 hours, until thoroughly chilled. This is crucial for the texture of the lefsa.
- Once chilled, gradually add the all-purpose flour to the potato mixture, mixing until a soft, pliable dough forms. Do not overmix; the dough should be soft but not sticky.
- Divide the dough into small, golf-ball-sized pieces. On a lightly floured surface, using a floured rolling pin and a lefsa stick (or a thin, flat spatula), roll each piece as thin as possible into a round, almost translucent shape.
- Heat a lefsa griddle or a large non-stick skillet over medium-high heat until hot (around 450°F / 230°C).
- Carefully transfer a rolled-out lefsa round to the hot griddle. Cook for about 30-60 seconds per side, or until lightly browned spots appear. Do not overcook, or the lefsa will become brittle.
- As each lefsa is cooked, stack them on top of each other and cover with a clean kitchen towel to keep them warm and soft. This helps them steam slightly and remain pliable.
- Serve warm with butter and a sprinkle of cinnamon-sugar, or with your favorite savory toppings like pickled herring.
Norwegian Potato Lefsa is a beloved traditional flatbread, a staple especially during holiday feasts. Made from simple ingredients like potatoes, cream, butter, and flour, it transforms into a tender, pliable bread that can be enjoyed sweet with cinnamon-sugar or savory with pickled herring. This recipe brings the warmth and comfort of a classic Norwegian home to your table.