Ingredients
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1 large russet potato
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1 ½ tablespoons unsalted butter
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1 teaspoon salt, or to taste
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1 teaspoon white sugar
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¼ cup heavy cream
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1 cup all-purpose flour, or as needed
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
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Poke the potato skin all over with a knife and place on the prepared pan.
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Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
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Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
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Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
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Wrap dough with plastic and refrigerate until chilled, about 1 hour.
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Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
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Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.
Chef's Notes
Your russet potato should weight about 18 ounces raw, which yields about 12 ounces once cooked and scooped out.
Feel free to substitute regular whole milk for the cream if preferred.
I hear from my Norwegian friends that you can freeze these and reheat them when you want them.
Nutrition Facts (per serving)
139 | Calories |
5g | Fat |
21g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 139 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 3g | 16% |
Cholesterol 16mg | 5% |
Sodium 297mg | 13% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 1g | 5% |
Total Sugars 1g | |
Protein 3g | 5% |
Vitamin C 9mg | 10% |
Calcium 14mg | 1% |
Iron 1mg | 6% |
Potassium 217mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.