Lefse
I’ve designed this recipe to omit the process of ricing potatoes because extra dishes and clean up cut into my outdoor exercise time. Ask anyone in my family, and they’ll tell you that you can find me on the trails when I’m not teaching or in the kitchen. You won’t miss the riced potatoes in this recipe because the lefse is delicious and disappears just as quickly as when I’ve made a batch using a traditional recipe. Give this recipe a try if you are short on time or are looking to try a version of traditional lefse.
Easy Lefse
3 cups dry potato flakes
1 1/2 cups whole milk
1 1/2 cups heavy whipping cream (or more whole milk if you like)
1/2 cup softened unsalted butter (1 stick)
2 teaspoons sugar
1 teaspoon salt (I use pink Himalayan, any variety works)
3 3/4 cup flour (I used bread flour because we had it on hand)
1 cup flour for rolling
Tools You’ll Need
Rolling pin (corrugated if available)
Griddle or frying pans
Lefse turner or spatula
Measuring equipment
Large bowl
Wooden spoon or stand mixer
Parchment, plastic wrap, or a food storage container
Instructions
Mix potato flakes, milk, softened butter, sugar, and salt in a large bowl. I used my stand mixer with a dough hook for an initial incorporation and then switched to a spoon to avoid potato gummification. If potatoes are overworked, they become gummy and gluey because vigorously mixing releases the starch, which is probably why people might traditionally use a potato ricer.
Cover and place into the fridge for about 2 hours.
Add the flour gently with a spoon, stirring until there are no flour flecks visible. Gluten strands (which are helpful in giving bread its structure) are created when you knead and mix flour and water so we are also avoiding this by gently mixing the dough.
Preheat the griddle to 350 degrees or frying pans to medium high heat.
Divide the dough into 4 pieces, leaving 1 out and placing the others into food storage containers, parchment, or plastic wrap and into the fridge.
Sprinkle about 1/4 cup of flour onto the counter. Portion one heaping tablespoon of dough (I use my medium sized cookie scoop) onto the flour. Sprinkle the top liberally with more flour and roll into an 5 to 8 inch tortilla sized shape, about 1/8th inch thick.
Transfer to the griddle and cook for 1 to 4 minutes, or until pale golden brown and dry (but not crisp) to the touch. If you aren’t using a traditional lefse rolling board (I skipped it to save on clean up), be ready to embrace a collective of free spirited and interestingly-shaped lefse.
7. Stack cooked lefse on a plate covered with a towel so that the lefse can steam. I keep my plate in the microwave to contain some of the heat as they steam.
8. Allow to cool at room temperature. Once cooled, store in an airtight container in the fridge for up to 1 week or freeze, labeled, for up to 6 months. They probably won’t even make it to the freezer because they’re amazing!
