A traditional Norwegian flatbread made with Mrs. Gerry's Premium Mashed Potatoes. Top with butter and brown sugar and serve at Thanksgiving or Christmas dinners.
- 4 cups Mrs. Gerry's Premium Mashed Potatoes
- 2 cups flour
- 1/4 cup sugar
- 1/8 cup vegetable oil
- In a large mixing bowl, combine all ingredients; mix thoroughly with hands to form dough. If dough is too sticky, add more flour.
- Form lefse dough into balls, golf ball size or larger.
- Flour a pastry cloth or board and roll out thin, using flour as needed on rolling pin and pastry cloth to prevent sticking.
- Cook on hot (approx. 450 degree F) dry lefse griddle until small bumps appear and it has light brown spots. Turn lefse and when second side is lightly browned, remove from griddle.
- Place lefse in between two hand towels to cool. This will keep lefse moist.
- When cool, wrap the lefse tightly and store in refrigerator for up to two days. Freeze for longer storage.
See how it's done
A message from Kristin...
I love Thanksgiving and the holidays! Especially since I've gotten older. I love to cook and bake, and I've taken over helping with a lot of things grandma used to do. I now make all the pies for Thanksgiving... A pecan pie in memory of my grandpa, my favorite - a pumpkin pie made with real pumpkin grown in the garden, and a dutch apple, my husband's favorite.
Lefse making has also become a special time to spend with family. There's something about traditions that I love, especially when they involve food! My grandma has been making lefse for over 50 years! She learned from my grandpa's sister. Gram is German, and she married a Norwegian, so she had to learn.
We're lucky to have a lot of family who live in Albert Lea. So we all take a part of the process! My mom rolled the balls of lefse, I rolled it out on the pastry board and onto the turning stick, and gram manned the griddle.
This was our first year using Mrs. Gerry's Premium Mashed Potatoes, and we were impressed! It rolled easy, didn't stick nearly as much as using a hot dough, and tasted great! Still the same process, but without the mess and all the work of ricing potatoes.
My favorite topping is butter and brown sugar, but you could use white sugar, jam or jelly, or, if you're like my sister, top with cinnamon, nutmeg, a bit of brown sugar, and eat it for breakfast.
A special thank you to my grandma, my mom, and my son, Josh, for helping this year! :)