Some of my best memories are the delicious food we enjoyed as a family during Christmas. Hot coffee and cider, cheese and crackers, and my favorite treat, lefse.
Lefse is a type of potato flatbread that resembles a tortilla, and is usually paired with sweet deserts or savory main courses like soup or stew. You can spread butter on it, and top with cinnamon and sugar, or use it to eat along side your main dish. Either way, it’s really delicious.
Here’s what you need to make lefse:
- 5 baking potatoes, peeled and cut into small pieces
- 1 cup all-purpose flour
- 1/2 cup cream
- 3 tablespoons butter
- Pinch of salt
Boil the potatoes until cooked, and drain. Mix the butter, salt, cream and potatoes in a food processor until everything is creamy. Using a large spoon, fold the flour into the potatoes until it reaches a thick, doughy consistency. Keep in mind the dough should not be sticky, so keep adding a bit of flour until it doesn’t stick to your hands as you knead. On the stove, preheat a pan to cook the lefse on. Meanwhile, take a piece of dough about the size of a golf ball, and roll the dough into a ball in the palms of your hands. Flatten the ball of dough a bit, and then roll the dough on a floured surface until it’s about 1/4 inches thick.
Heat this flattened dough on the pan for roughly 3 minutes, and then flip it over and heat the other side for about 3 minutes too. You’ll know it’s cooked when you start to see the edges brown, and bubbles start to form on the top. Transfer the lefse onto a plate covered with a towel, and continue to cook the rest of the dough in the same fashion.