Lefse Recipe

"Lefse is a Norwegian staple that migrated its way to the United States when many Norwegians immigrated to the Midwest, many years ago. Lefse can be eaten as a sweet or savory dish paired with foods like cinnamon butter or smoked salmon and cream cheese. Try out this delicious bread substitute for a holiday meal this year. How to make Lefse Ingredients 10 pounds potatoes ½ cup butter ⅓ cup heavy cream 1 tablespoon salt 1 tablespoon white sugar 2 ½ cups all-purpose flour"

"Place potatoes in a large pot and cover with water and bring to a boil. Reduce heat to medium-low and let simmer for about 20 minutes, until tender. Potatoes should be soft when stuck with a fork. Once soft, drain the pot and peel potatoes when they are warm to the touch. Dice the potatoes. Put potatoes through a potato ricer into a large bowl while they are still warm. Beat the butter, cream, salt, and sugar into riced potatoes."

Lefse is a Norwegian potato flatbread brought to the United States by Norwegian immigrants to the Midwest. The dough combines riced warm potatoes with butter, heavy cream, salt, sugar, and flour, and should be chilled before rolling. Potatoes are boiled, peeled, riced, mixed with dairy and seasonings, chilled, then gently combined with flour and shaped into tablespoon-sized balls before rolling to 1/8 inch thickness. Lefse cooks quickly on a hot griddle until light brown spots appear. Lefse can be served sweet with butter and sugar or savory with fillings such as cured ham, cheese, smoked salmon, or cream cheese.

Read at Alternative Medicine Magazine