Every November, my family gets together to make lefse. Lefse is a traditional Norwegian flat bread that is made mostly from potatoes. We use a recipe that has been passed down through generations!
Having prepped our potato mixture the day prior, we don our matching “Lefse League” aprons and set up our gear. This includes cloth-covered rolling pins and boards, a turning stick, as well as a griddle that is kept piping hot throughout the process. Everyone takes turns rolling and cooking their lefse.
7 c. riced potatoes, red preferred
10 Tbs. butter, softened
2 Tbs. salt
3 Tbs. sugar
2 c. flour
To rice potatoes, peel and boil until fork tender and then press through a potato ricer.
While the potatoes are still warm, add the butter, salt and sugar.
Add flour and mix well.
Scoop mixture into 1/3 c. portions and roll into balls.
One ball at a time should be rolled and cooked on the griddle flipping once bubbles appear on the surface.
Many people enjoy their lefse with butter and sugar or jam. We prefer to eat ours with just butter, or with some leftover turkey from Thanksgiving!
We enjoy getting together each year to celebrate our family heritage and to make some delicious lefse. We split our cooked lefse into two stacks and enjoy half at Thanksgiving and the other half on Christmas Eve.