Potato lefse might not be something you have ever heard of, but if you come from an area with a bit Norwegian or Scandinavian population, it would be almost impossible to avoid it. It’s tasty, filling, and can be enjoyed as either sweet or savory for basically any meal of the day.
For this recipe, why not use our recipe for Make Ahead Mashed Potatoes, or go for some Mashed Sweet Potato instead?
Potato Lefse
The potato lefse is basically the Norwegian answer to the French crepe or the American pancake and traditionally uses just mashed potatoes, butter, milk, and cream to create a thin, fluffy, and delicate snack.
While the traditional filling for potato lefse is just some butter melted inside it and then rolled, you can enjoy these potato lefses however you like.
They are also a really fantastic way to use up leftover mashed potatoes; everyone always makes too much, so why not make some potato lefses the next day?
Potato Lefse Ingredients
Make sure to check the recipe card at the bottom for the accurate amounts of all the ingredients down below.
- Mashed potatoes
- Butter
- Milk (or cream)
- Flour
- Salt
How to Make Potato Lefse
- Mix together hot mashed potato, butter, and milk
- Cool completely and then add flour
- Roll out one small ball at a time, into thin circles
- Cook on a griddle, flipping halfway through to brown both sides
- Spread with butter, and then roll and enjoy
What Kind of Fillings Can you Put in Your Lefse?
While potato lefse is most commonly served with butter and rolled up, also known as “lefse-klenning,” you don’t have to stop there – you could instead use all manner of different variations.
For a sweeter experience, you could prepare it like a cinnamon roll and spread it with butter, brown sugar, and cinnamon. You could even spread it with peanut butter if you wanted. The more traditional sweet variations would likely include something like a jelly or Lingonberry jam, but literally, anything you like would work well here.
In fact, it is sometimes eaten with ham and eggs, or even Ribberull (a meat roll) and mustard to make a sort of strangely flat sandwich!
What Kind of Dairy Should You Use For Potato Lefse?
This recipe specifies that you can use either milk or cream when making potato lefse, but you need to make sure that you aren’t just getting any old type of milk or dairy – only the highest fat content will do.
Full fat milk or cream is imperative in this dish for two main reasons. Firstly, the high-fat content is what gives the lefse its distinctive flavor, as, without it, it’s just a bunch of starch rolled flat.
Secondly, and most importantly, higher fat dairy provides the necessary elasticity that makes lefse able to be rolled out. If you try and use only the low-fat kind, then you will find that the lefse doesn’t roll out properly; instead, it will probably start to crumble apart.
Stick to the highest fat you can get; if you can afford it, maybe try and use those fancy European farmhouse butter and creams as well, as the slightly tangy flavor will help give your lefse a lot of much-needed tastiness.
Looking for more tasty Side Dishes? Try these out:
Enjoy! These are a great way to use up leftover mashed potatoes and once you master adding the flour in the right amounts it will be an easy recipe that you have in your back pocket!
Love,
Karlynn
Potato Lefse
Ingredients
- 3 cups warm mashed potatoes
- 2 tbsp butter
- 3 tbsp milk or cream
- 1 tsp salt if needed for the potatoes
- 2-3 cups sifted flour
Instructions
- Combine the mashed potatoes, butter and milk. Taste test and add more salt if wanted. Cool the mixture.
- Add in the flour slowly, mixing into the potatoes, using just enough until the mixture comes together in a dough ball. The dough should be slightly tacky, but come together in a ball. You should be able to roll it out. Depending on how much moisture is in your potatoes, this can take varying amounts of flour. Work by feel, not amount of flour.
- Using some of the remaining flour, prepare your work surface by heavily dusting it with the flour. Pinch off a 2 inch round circle of dough. Roll it out on the prepared surface until it's around 6-8 inches in diameter.
- Preheat a non-stickgriddle to around 400 °F or a non-stick skillet on the stove on medium high heat. A flicked water droplet should bounce off of it when ready. Carefully lay the dough disk onto the griddle. Cook for around 60 seconds on each side, until it's browned lightly in spots.
- Remove and place on a plate. Once you can touch it safely, butter it then roll into a tube. Continue to roll out the remaining dough and cook.
- Serve warm or at room temperature as is, or with jams, etc.
Notes
Nutrition
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Cdf says
I use a lefse stick to roll it on to the pan, and flip it. I also use a brush and lightly brush the lefse on both sides. A trick I learned from my great auntie that visited from Norway when I was a kid.
Jillian says
As a good Norwegian girl I had to test this recipe out. I found it to be very delicious, I really can’t complain. I will however put it out there that my granny’s was the end all be all but I’m sure you can understand that since you use your mom and grandma’s recipe’s sometimes. My granny grew up in Norway so between lefsa and potatoe ball she is the queen (her apple pie would also knock you off your seat). I miss her cooking a lot and this was so so close to hers it really brought me back and I know she would agree with me. Thanks Lynn. xoxo
Carolyn Thauberger says
Great!! I love trying international dishes. Do more. Since I have a Norwegian background this one is particularly welcome. I also need European bread recipes.
I use my lefse rolling pin with little cogs to roll the dough so it pricks out any possible air bubbles preventing the pita bread pocket look. My neighbor’s Norwegian rolling pin has groves rather than cogs. Those are easier to make on a router. To get lefse onto the grill I roll the dough on my rolling pin and unroll it over the pan. Add that hint to your recipe. No more pleats!
Thanks for all your super recipe work. I have been with you for years and do much of my cooking from your advice. I am famous for my flapper pie!