This is my most recent and preferred meatball recipe. You’ll enjoy this one if you enjoy sweet twists. Due to the pork, the meatballs will be little pink inside when done, so be careful not to overbake them!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 35 mins |
| Servings: | 12 |
| Yield: | 12 lefse |
Ingredients
- 5 pounds potatoes, peeled
- 1 tablespoon salt
- 3 tablespoons butter, melted
- 1 cup whipping cream, or as needed
- 1 cup all-purpose flour, or as needed
Instructions
- Place potatoes and salt into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes can be easily pierced with a fork. Drain and transfer to a large bowl. Measure in the butter and cream and mash until completely smooth. Cover and refrigerate overnight.
- Use your hands to shape the potato mixture into four even logs about 6 inches long. Cut each log into 4 or 5 pieces. Using just enough flour to keep the dough from sticking, roll out each portion as thinly as possible. Flip the dough over frequently and add more flour as needed. Adding too much flour can make the lefse tough so be careful.
- Heat a lefse grill or griddle over medium heat. Cook one at a time until the lefse are golden brown with darker brown bubbles on each side, flipping over once. Use a flat lefse turner if you have one. Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out. Once the lefse are completely cool, wrap in plastic to keep it moist.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 621 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted good with butter and cinnamon sugar.
Great lefse. I only made one log at a time and left the potatoes, cream, salt, butter mixture in the ‘fridge to stay cold. I mixed 3 c. potatoes with 1 c. flour and made a log for rolling out. Pastry board and a lefse turner truly help with a thin roll-out. As the lefse stack-up, I made sure to turn them over so that they continue to steam evenly and stay soft.
My fiancé is Norwegian and we are moving there to Ski (outside of Oslo and pronounced Shee) in April so I’ve been trying to perfect some recipes to use when I get there! They frequently use these to wrap around their version of hot dogs like a bun too! Thanks for an easy recipe! Skål!!
I decided to try a new lefse recipe. I found this one to be really sticky. I had to use more flour than usual so it would not stick. I was frustrated
Taste from my childhood! Growing up in North Dakota, my family was surrounded by Scandinavians. Even though we were Irish and German, my great-grandmother made this dish every Christmas. Such a treat! This was just as good as hers.
I had a lot of fun attempting to make lefse. I admit it was my first time and struggled to make them thin round patties. I ended up dropping the a spoon full on the griddle, used spoons and flour to flatten right there. I need to give it another try but I admit, loved the final product. Very tasty. It actually kind of reminded me of elephant ears at fairs 🙂
This is a great recipe!However, DO NOT cover the potatoes when you refrigerate them ~ they dry out better when not covered. This makes it easier to roll and you won’t need as much flour (no chance of getting tough lefse). I also rice the potatoes before they go into the ‘frig.
Our family also makes this i really have a great time making it. It gives us the CHRISTMAS SPIRIT!