Norwegian Lefse

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I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.


  • 10 pounds potatoes, peeled
  • ½ cup butter
  • ⅓ cup heavy cream
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 2 ½ cups all-purpose flour


Cover potatoes with water and cook until tender. 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 size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.

Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

Prep time: 30 mins / Cooking time: 30 mins / Total time: 2 hrs

Serving: 15 / Yield: 60 Lefse cakes

Calories: 367.6

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