How to Make Lefse

Peel 5 pounds of potatoes.

Boil the potatoes on the stove until fork tender.

Rice the potatoes until fine and fluffy, ensuring there are no lumps.

Mix in butter, cream, a little salt, sugar, and flour to form the dough.

Chill the lefse dough in the fridge or set it in the garage to keep it cold and prevent stickiness.

Make the dough into balls and place them in the fridge.

Prepare the workspace with a pastry board and cloth, a ridge rolling pin, and a lefse turning stick.

Roll out the lefse as thin as possible, ensuring you can see the red letters of the pastry cloth through it.

Cook the rolled lefse on a lefse griddle until done.

Equipment Needed

Allergens