Norwegian Lefse Recipe [Traditional Food]

Image by Usman Yousaf from Pixabay

Recipe for Norwegian lefse:

Ingredients:

• 2 pounds russet potatoes, peeled and quartered
• 1/2 cup unsalted butter, melted
• 1/2 cup heavy cream
• 1 teaspoon salt
• 2 cups all-purpose flour

Instructions:

• Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender.
• Drain the potatoes and run them through a potato ricer into a large bowl.
• Add the butter, cream, salt, and flour to the potatoes. Mix until well combined.
• Divide the dough into 8 equal pieces.
• Roll out each piece of dough into a thin circle, about 1/8-inch thick.
• Preheat a griddle or skillet over medium heat.
• Cook the lefse for 1-2 minutes per side, or until golden brown and bubbly.
• Serve immediately with butter, jam, or your favorite toppings.

Tips:

• For the best results, use russet potatoes. They are high in starch, which gives the lefse its characteristic chewy texture.
• If you don't have a potato ricer, you can mash the potatoes by hand or use a food processor.
• If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
• If the lefse is tearing, flour the rolling pin and the surface you are rolling on.
• Lefses can be stored in the refrigerator for up to 3 days.

Variations:

• For a sweeter lefse, add 1 tablespoon of sugar to the dough.
• For a more savory lefse, add 1/2 teaspoon of garlic powder or onion powder to the dough.
• You can also add other ingredients to the dough, such as shredded cheese, herbs, or spices.