Lefse
Updated Sept. 23, 2022
- Total Time
- 2 hours 20 minutes, plus 3 to 12 hours’ resting
- Rating
- Comments
- Read comments
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Ingredients
- 5pounds/2¼ kilograms red-skinned potatoes, peeled and cut into uniform size
- ⅔cup/158 milliliters neutral oil, such as canola
- 1(5-ounce) can/148 milliliters evaporated milk
- ½cup/100 grams sugar
- 2teaspoons kosher salt
- 2½ to 3cups/312 to 375 grams all-purpose flour, more as needed
Nutritional analysis per serving (18 servings)
270 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 5 grams protein; 226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil over high heat. Cook potatoes until tender, 15 to 20 minutes. Drain well.
- Step 2
Rice potatoes into a large bowl, continuing until you have 8 cups. Add oil, evaporated milk, sugar and salt, and mix well. Let cool, then cover and refrigerate for a few hours, or overnight.
- Step 3
When ready to make lefse, add 2½ cups flour and mix well. Divide dough into two logs if you have a lefse grill, and four if you do not. Dough should be sticky and hold together, but not so sticky it’s impossible to work with; if necessary, add remaining ½ cup flour. Cut each log into 9 or 10 pieces, shape into small balls and place on plates in refrigerator.
- Step 4
If you have a lefse grill, heat it to 400 degrees. If you don’t have a lefse grill, set a wide, low-lipped nonstick pan over medium-high heat.
- Step 5
Generously dust work space with flour and flour a rolling pin. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk. If you have a lefse grill, gently roll dough into a large, thin circle (if you are using a regular pan, roll into a thin circle just smaller than the size of your pan), lifting and flipping frequently so it doesn’t stick; use more flour as needed. Brush excess flour from dough. Use a lefse stick to carefully transfer to grill (use a thin spatula if cooking in a pan). Cook for 1 minute, or until lefse is steaming and small bubbles appear on uncooked side. Using lefse stick or spatula, flip lefse and cook for 45 seconds or so. Place lefse on a clean dish towel and cover with another. Repeat, stacking lefse atop one another between the dish towels.
- Lefse can be eaten fresh, with butter, or butter and sugar, or wrapped in plastic wrap and refrigerated for a day or so, or frozen for up to a month.
Private Notes
Comments
First, red skinned potatoes is a new one for me. Everyone around here uses Russett Burbanks or similar with great success. And where did the 'oil' come from? Some Easterner thought more people would try it if the real ingredient, BUTTER, was changed out. There is absolutely no comparison in flavor and texture if you don't use butter. You don't eat this all the time. Like holiday cookies, for goodness sake, use butter.
I am an avid NYT cooking follower and Minnesotan. Having lived in NYC for 3 years, I have to say that their claims to use oil over butter and red skinned potatoes over russetts is the greatest disparity I have ever seen between my home (MN) and former adopted city (NYC). I feel like I need to write a NYC bagel recipe that only bakes and doesn't boil the dough (or some other cardinal sin) so these guys know how heinous their crimes have been. What's next, lutefisk without lye!?!?
If you haven't made lefse, watch a YouTube first. In addition to a lefse stick for turning, a round pastry board covered with cloth & grooved rolling pin covered with a sock are key. I measure 1/3 c of dough into balls and refrigerate until needed. (1/3 c=lefse griddle size) When ready to roll out, throw several dough balls into a bowl of flour. Before you roll lefse, flour pastry board & rolling pin. Roll thin enough to read through. When cool, brush off flour, fold & bag.
Another recipe has you scoop 1 cup of potato mix and add 1/2 cup flour, mix into smooth dough, roll into a log and cut into 4ths. Keep the rest of the potato mix covered in the refrigerator to keep from drying out. I find this easier to work with and the dough comes together quickly and thoroughly.
Every good Minnesotan should have opinions about lefse. My family spent years perfecting our recipe since we moved out of MN and could no longer get from Thelma at our Lutheran church (lol). We also use instant potatoes. It saves time and definitely helps when rolling out the dough. It's a slippery slope when adding flour while rolling the dough and will dry it out during the grilling process. I'm a home cook and always prefer real potatoes with one exception for lefse. Ya, you betcha!
The recipe worked well! I am accustomed to using butter and cream; however, oil and evaporated milk resulted in a manageable dough. Give it a try.
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