This traditional Norwegian bread is a potato and flour tortilla that is cooked on a griddle and rolled up with butter.
-By Carrie (Strommen) Lennie
10 lbs potatoes, baked and peeled and still hot
1/2 cup butter
1/3 cup heavy cream
1 Tbsp salt
1 Tbsp white sugar
2 1/2 cups all-purpose flour
- Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
- Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut-sized balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8-inch thickness.
- Cook on a hot, 400-degree griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with a damp towel until ready to serve.
- Serve with butter smeared over top and rolled up.