How To Make Lefse (Norwegian Potato Flatbread)

Peel 5 pounds of Idaho potatoes and chop into quarters.

Set a pot of water on the stove and bring it to a rolling boil.

Boil the potatoes until fork tender, about 45 minutes.

Mash the potatoes and pass them through a ricer or food mill.

Chill the riced potatoes in the refrigerator overnight.

In a stand mixer, combine 2 cups of mashed potatoes, 1 teaspoon of salt, 2 tablespoons of unsalted butter, and 1.5 cups of all-purpose flour.

Add 2 tablespoons of 2% milk, mixing until the dough looks like fine bread crumbs.

Bring the dough together with your hands and set aside.

Divide the dough into three balls, a little larger than a baseball.

Preheat the lefse griddle to 475 degrees Fahrenheit.

Roll each lefse out to as large and thin as possible, around 14 inches in diameter.

Cook the lefse on one side until brown spots appear, then flip and cook the other side.

Place the warm lefse between two cloths until all dough is cooked.

Equipment Needed

Dietary

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