How to Make Lefse (Norwegian Potato Flatbread): Passing on Family Traditions

Peel and boil 20 russet potatoes until soft (about 25-30 minutes).

Drain the boiled potatoes and let them cool.

Run the cooled potatoes through a ricer twice.

Measure out 8 cups of riced potatoes.

Add 1/2 cup heavy whipping cream, 1/2 cup butter (cut into smaller pieces), and 1 tablespoon salt to the riced potatoes and mix.

Let the mixture cool completely, preferably overnight.

Add 4 cups of flour to the potato mixture and mix until combined.

Roll the mixture into balls the size of tennis balls and place them on a tray to refrigerate overnight.

Equipment Needed

Allergens