Christmas Lefse

1. 1

   Place the potatoes and salt in a pot and add enough water to cover. Bring to a boil and cook until the potatoes are easily pierced with a fork. Drain and transfer to a large bowl. Add the butter and cream and mash until perfectly smooth. Cover and refrigerate overnight.

2. 2

   Use your hands to form the potato mixture into four even logs about 6 inches long. Cut each log into 4 or 5 pieces. Using only enough flour to prevent sticking, roll each piece out as thin as possible. Flip the dough often and sprinkle on more flour as needed. Be careful not to add too much flour, as it can make the lefse tough.

3. 3

   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 once. Use a flat lefse turner if available. Stack the cooked lefse on a plate or tray and cover with a tea towel to prevent drying. Once completely cool, wrap in plastic to keep it moist.

• Calories 162.17 kcal Moderate
• Protein 2.58 g Low Source
• Carbs 27.43 g Moderate
• Total Fat 4.44 g Moderate
• Saturated Fat 3.12 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 8.03 mg Low Source
• Sodium 364.49 mg Moderate
• Fiber 2.89 g Moderate
• Sugar 2.37 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 57.92 mg Low Source
• Iron 1.16 mg Low Source
• Potassium 332.12 mg Low Source
• Vitamin A 1.7 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten