Potato Lefse I

Norwegian Potato Lefse I Recipe with Potatoes, Butter, and Cream

Region / culture: Norway | Preparation time: overnight | Servings: 15-16

Introduction

Potato lefse is a traditional Norwegian flatbread made with potatoes, butter, cream, and flour. It is a popular dish during holidays and special occasions, often served with butter, sugar, or cinnamon.

History

Lefse has been a staple in Norwegian cuisine for centuries, with recipes passed down through generations. Originally, lefse was made with leftover potatoes and served as a simple and filling meal for farmers and laborers.

Ingredients

3 large baking potatoes
2 tbsp butter
0.25 cup (0.5 dcl heavy cream
0.5 tsp sugar
1 tsp salt
1 cup (2.5 dcl flour, or more

How to prepare

Boil the potatoes without peeling, then peel and mash them while still warm. Put the mashed potatoes into a ricer.
Add the remaining ingredients to the mashed potatoes and mix well. Cover the mixture and chill it for 8 hours or overnight.
Mix in 0.5 cup of flour.
If you want dinner-plate size lefse, divide the dough into 15-16 balls.
Using a grooved rolling pin with a sock and a pastry canvas, roll out each ball of dough.
Use flour as needed and keep the balance of the dough in the refrigerator.
Bake each lefse on a medium to hot griddle.

Variations

Add grated cheese or herbs to the dough for a savory twist.
Substitute sweet potatoes for a different flavor profile.
Use whole wheat flour for a healthier option.

Cooking Tips & Tricks

Make sure to boil the potatoes without peeling them first, as this helps retain their flavor and texture.

- Chilling the mashed potatoes mixture for at least 8 hours or overnight helps the flavors meld together.

- Use a grooved rolling pin and pastry canvas to roll out the dough evenly and prevent sticking.

- Keep the balance of the dough in the refrigerator while working with individual balls to prevent it from becoming too sticky.

Serving Suggestions

Serve potato lefse warm with butter, sugar, or cinnamon for a sweet treat. It can also be served with savory toppings like smoked salmon or cheese.

Cooking Techniques

Boil and mash the potatoes before mixing in the other ingredients.

- Roll out the dough thinly and cook on a hot griddle until lightly browned.

Ingredient Substitutions

Use margarine or oil instead of butter for a dairy-free option.

- Substitute coconut cream for heavy cream for a dairy-free option.

Make Ahead Tips

Prepare the mashed potato mixture ahead of time and chill in the refrigerator until ready to use. The dough can also be made in advance and stored in the refrigerator until ready to roll out and cook.

Presentation Ideas

Serve potato lefse on a platter with a variety of toppings for guests to choose from. Garnish with fresh herbs or edible flowers for a decorative touch.

Pairing Recommendations

Pair potato lefse with a hot cup of coffee or tea for a cozy snack. It also pairs well with soups or stews for a hearty meal.

Storage and Reheating Instructions

Store leftover potato lefse in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or on a griddle until warmed through.

Nutrition Information

Calories per serving

Each serving of potato lefse contains approximately 150 calories.

Carbohydrates

Each serving of potato lefse contains approximately 25 grams of carbohydrates.

Fats

Each serving of potato lefse contains approximately 5 grams of fats.

Proteins

Each serving of potato lefse contains approximately 2 grams of proteins.

Vitamins and minerals

Potato lefse is a good source of vitamin C, potassium, and fiber.

Alergens

Potato lefse contains dairy and gluten.

Summary

Potato lefse is a delicious and nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Potato lefse is a traditional Norwegian flatbread made with potatoes, butter, cream, and flour. It is a versatile dish that can be served sweet or savory, making it a popular choice for holidays and special occasions. With a few simple ingredients and techniques, you can enjoy this delicious and nutritious dish at home.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered the recipe for Potato Lefse. It was many years ago, when I was just a young girl, visiting my aunt in Norway. My aunt was a wonderful cook, and she had a way of making the most delicious dishes with simple ingredients.

One day, as I was helping her in the kitchen, she pulled out a large bowl of mashed potatoes and began mixing in flour and butter. I watched in awe as she rolled out the dough into thin circles and cooked them on a hot griddle. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the final product.

When the Potato Lefse was finally ready, my aunt handed me a warm piece and I took a bite. It was like nothing I had ever tasted before - soft and chewy with a hint of buttery goodness. I was instantly hooked.

I begged my aunt to teach me how to make the Potato Lefse, and she gladly agreed. She showed me step by step how to mix the dough, roll it out, and cook it on the griddle. I practiced over and over again, until I had perfected the technique.

After that visit to Norway, I brought the recipe back home with me and made it for my family and friends. They were amazed by how delicious it was, and soon I became known as the Potato Lefse queen in my neighborhood.

Over the years, I have made Potato Lefse for countless gatherings and celebrations. It has become a staple at family holidays, and my grandchildren always request it when they come to visit.

I have fond memories of making Potato Lefse with my own children, teaching them the same techniques that my aunt taught me. It has become a tradition in our family, passed down from generation to generation.

I have also shared the recipe with friends and neighbors, who have all fallen in love with the simple yet delicious dish. They always ask me where I learned to make such a unique treat, and I proudly tell them the story of my aunt in Norway.

As I look back on the years of making Potato Lefse, I realize that it is more than just a recipe to me. It is a connection to my past, a way to honor my heritage and the traditions of my family.

So, as I mix the potatoes, flour, and butter together once again, I am filled with gratitude for the recipe that has brought so much joy and deliciousness into my life. And I know that as long as I have the ingredients and the memories, I will continue to make Potato Lefse for years to come.