Lefse is a Scandinavian flatbread made with potatoes. We traditionally make these delicious breads during the holiday season. Serve them topped with butter and a sprinkle of sugar or jelly, then roll them up. It’s hard to eat just one. —Donna Goutermont, Sequim, Washington,
- 2 pounds potatoes, peeled and cubed
- 1/3 cup heavy whipping cream, warmed
- 1/4 cup shortening or butter, softened
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 2 cups all-purpose flour
image/svg+xml Text Ingredients View Recipe,
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Drain. Press through a potato ricer or strainer into a large bowl. Stir in cream, shortening, sugar and salt. Cool completely.
Preheat griddle over medium-high heat. Stir flour into potato mixture. Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 12 portions. Roll each portion between 2 sheets of waxed paper into an 8-in. circle.
Place on griddle; cook until lightly browned, 2-3 minutes on each side. Remove to a platter; cover loosely with a kitchen towel. Repeat with remaining portions. When cool, stack lefse between pieces of waxed paper or paper towels and store in an airtight container.
1 piece: 180 calories, 7g fat (3g saturated fat), 8mg cholesterol, 151mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 3g protein.