Perfect Lefse
I didn’t have any problem rolling the lefse on a heavily floured work surface, but if you do, try rolling them on a heavily floured tea towel wrapped over a large cutting board.
Serves: Makes 2 dozen
  • 3 pounds medium russet or golden potatoes
  • 2 tablespoons butter
  • ¼ cup heavy cream
  • 1 teaspoon fine salt
  • 3 cups all-purpose flour
  • Butter, cinnamon sugar, fried bacon and scrambled eggs for rolling
  1. Bring potatoes to boil in a covered Dutch oven or soup kettle. Reduce heat to medium-low and simmer, covered, until tender, 30 to 35 minutes. Drain, peel, and mash the hot potatoes, flavoring them with the butter, cream, and salt. (To peel hot potatoes, hold them with a potholder and use a knife. If using a ricer or food mill, no need to peel them) Cool mashed potatoes to room temperature. (Can cover and refrigerate up to 3 days; return to room temperature.)
  2. When ready to make lefse, stir flour into potato mixture to form smooth stiff dough; divide into scant ¼-cup portions and cover with plastic wrap.
  3. Heat a large skillet over medium heat. Stack 2 damp tea towels nearby. On a heavily floured work surface roll a portion of dough into an approximate 10-inch round, flipping and flouring the dough as you roll and re-flouring the surface to prevent dough from sticking. Drop rolled dough into hot skillet; cook until light spotty brown on bottom side and top side has lost its raw look, 1 to 1½ minutes. Place lefse between towels, stacking them as they've cooked. Repeat with remaining dough, rolling one out as another cooks—a rhythm will develop as you work. (Lefse can be cooled to room temperature and stored in zipper-lock freezer bags up to 1 month.)
  4. When ready to serve, set out butter, sugar, and cooked bacon. Heat a skillet (or griddle if serving a crowd) over strong medium. Working one at a time warm lefse quickly, passing them around as they are ready. Serve, letting each person roll up with bacon or scrambled eggs or spread with butter, sprinkle with sugar, and roll.
Recipe by Three Many Cooks at