Potato Lefse

Tender potato lefse are rolled into thin rounds and cooked on a dry griddle until lightly freckled, then brushed with butter and cinnamon sugar.

90 min

6 servings

Ingredients

2 lb russet potatoes, peeled and cut into 1-inch chunks

6 tbsp unsalted butter, divided

1/4 cup heavy cream

1 tsp fine salt

2 cups all-purpose flour, divided

2 tbsp granulated sugar

1 tsp ground cinnamon

Large pot · Potato ricer · Wide mixing bowl · Pastry cloth · Rolling pin · Large dry griddle · Lefse stick or thin spatula · Clean kitchen towel

Keep the dough tender

Start with cool potatoes, fold in flour lightly, and dust the cloth sparingly so the rounds stay soft.

Serve warm

Brush with butter and cinnamon sugar, or bring the lefse to the table plain alongside a savory meal.

01. Simmer the potato chunks about 18 minutes, until a knife passes through the largest pieces without resistance.

02. Drain well, dry in the warm pot over low heat for 1 minute, then rice while hot for a fluffy, lump-free base.

03. Fold in 4 tbsp butter, cream, and salt; spread the mixture shallow so steam escapes as it cools.

04. Cool uncovered for 10 minutes, then refrigerate covered for 20 minutes; the potato mixture should be cool throughout.

05. Fold in 1 1/2 cups flour just until the dough holds together, portion into 12, and cover during a 5-minute rest.

06. Preheat a large dry griddle over medium-high for 8 to 10 minutes; lower the heat if a flour pinch smokes or darkens at once.

07. Roll one portion into an even 8-inch round on a lightly floured cloth, lifting it now and then and dusting only where it sticks.

08. Cook 30 to 45 seconds until matte with pale spots, turn before they darken, then cook 20 to 30 seconds more; stack under a towel.

09. Repeat with the remaining dough, melt 2 tbsp butter, and brush the warm lefse lightly before sprinkling with cinnamon sugar.