Potato Lefse

Recipe makes 10 to 12 lefse

Whatcha Need

• 3 pounds (about 4 medium) potatoes
• 1½ teaspoon kosher salt, divided
• ½ teaspoon granulated sugar
• ¼ cup (½ stick) unsalted butter, melted
• ¼ cup heavy cream
• 1½ cups all-purpose flour, plus more for rolling

For Kling (optional)

• 1 cup (2 sticks) unsalted butter, room temperature
• ¾ cup granulated sugar
• 1½ Tablespoons heavy cream

Whatcha Do

1. In a large pot of water, add ½ teaspoon salt and the potatoes. Bring to a boil, then reduce heat to medium and cook for about 12 minutes, or until fork-tender. Drain and peel potatoes while still warm, then run them through a potato ricer or food mill into a large bowl. Stir in the remaining salt, sugar, melted butter, and cream. Cover and chill for 2 hours.

2. Remove the potatoes from the refrigerator and stir in the flour. Turn the dough out onto a lightly floured surface and knead by hand until smooth, about 4 minutes. Shape the dough into a 12-inch log, then divide it into 10 or 12 equal pieces. Roll each piece into a ball.

3. Sprinkle your work surface with a little bench flour and roll each dough ball into a 10-inch circle.

4. Heat a 12-inch cast iron skillet or griddle over medium heat. When hot, cook one dough circle for about 1 minute of the first side, flip, and cook the second side for about 45 seconds. Remove the lefse and wrap in a clean, damp cloth.

5. Continue with the remaining dough balls until all the lefse are cooked. Serve with savory meats, or with Kling (see below), jam, fruit, or a touch of cinnamon.

6. To make the Kling: In a medium bowl, mix the softened butter, sugar, and cream together until smooth. Spread Kling over the lefse, fold in half, spread with additional Kling, fruit, or jam, and fold again to form a triangle, as in the photo.

Note

Store lefse and Kling in a sealed plastic bag in the refrigerator or freezer for up to a month. Bring to room temperature before serving.