How to Make Lefse with Mashed Potatoes: A Norwegian Tradition
Making lefse with mashed potatoes involves combining cooked and mashed potatoes with flour, butter, and sometimes cream or milk, then grilling the thin dough on a special griddle for a delicious and versatile Scandinavian flatbread that can be enjoyed sweet or savory.
A Taste of Heritage: Lefse’s Story
Lefse, a thin, unleavened flatbread, holds a special place in Scandinavian, especially Norwegian, culinary heritage. It represents more than just food; it’s a connection to the past, a symbol of family gatherings, and a cherished tradition passed down through generations. Using mashed potatoes as the primary ingredient contributes to its soft, pliable texture and subtle, earthy flavor. While recipes vary from family to family, the core ingredients and the meticulous process remain largely unchanged, preserving this unique piece of Nordic culture.
Why Mashed Potatoes? The Secret Ingredient
Mashed potatoes contribute significantly to the distinct characteristics of lefse. They provide:
- Moisture: Potatoes are naturally high in moisture, keeping the dough pliable and preventing it from becoming dry or brittle.
- Texture: The starch in potatoes lends a soft, almost melt-in-your-mouth texture to the finished lefse.
- Flavor: Potatoes offer a subtle, earthy sweetness that complements both sweet and savory fillings.
- Structure: Mashed potatoes help to bind the dough together, making it easier to roll out thinly.
The Lefse-Making Process: Step-by-Step
Creating lefse is a labor of love, but the reward is well worth the effort. Here’s a step-by-step guide:
- Prepare the Potatoes: Peel, boil, and mash about 2 pounds of russet potatoes. Ensure they are completely smooth and free of lumps. Allow them to cool completely, ideally overnight in the refrigerator. Chilled potatoes are easier to work with.
- Mix the Dough: In a large bowl, combine the cooled mashed potatoes with ½ cup melted butter, ½ cup heavy cream (or milk), and about 2 cups of all-purpose flour. The amount of flour will vary depending on the moisture content of the potatoes. Mix until a soft, slightly sticky dough forms.
- Rest the Dough: Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax and makes the dough easier to roll.
- Divide and Roll: Divide the dough into small balls, about the size of golf balls. On a lightly floured surface, roll each ball out into a very thin, circular shape, about 8-10 inches in diameter. Use a corrugated rolling pin (lefse pin) if you have one for an authentic appearance.
- Grill the Lefse: Heat a dry, ungreased griddle or frying pan over medium-high heat. Carefully transfer each lefse round to the hot griddle using a large spatula or a lefse stick.
- Cook and Flip: Cook for about 1-2 minutes per side, or until lightly browned and slightly puffed. Avoid overcooking, as this will make the lefse brittle.
- Cool and Store: Remove the lefse from the griddle and stack them on a clean kitchen towel to cool. Cover them with another towel to keep them soft. Store in an airtight container in the refrigerator or freezer.
Essential Equipment: Tools of the Trade
While basic kitchen tools can be used, specialized equipment can significantly enhance the lefse-making experience.
| Equipment | Purpose |
|---|---|
| Potato Ricer | Creates smooth, lump-free mashed potatoes. |
| Lefse Rolling Pin | Corrugated rolling pin for creating patterned lefse. |
| Lefse Grill/Griddle | Flat, heated surface for cooking lefse. |
| Lefse Turning Stick | Thin, flat wooden stick for transferring lefse. |
| Pastry Board or Cloth | Large, flat surface for rolling out the dough. |
Troubleshooting: Common Mistakes and Solutions
Even experienced cooks can encounter challenges when making lefse. Here are some common pitfalls and how to avoid them:
- Dry Lefse: Ensure the potatoes are well-hydrated and avoid adding too much flour. Wrap the cooked lefse in a towel to retain moisture.
- Tough Lefse: Overworking the dough or using too much flour can result in tough lefse. Avoid kneading the dough excessively and let it rest properly.
- Lefse Sticks to the Griddle: Make sure the griddle is hot enough and completely dry. Lightly dust the lefse with flour before placing it on the griddle.
- Difficult to Roll: Chilling the dough is essential. If the dough is still too sticky, add a tiny bit more flour.
Variations and Fillings: Beyond the Basics
Lefse is incredibly versatile and can be enjoyed in numerous ways.
- Sweet: Spread with butter, cinnamon, and sugar. Roll up and enjoy as a simple treat.
- Savory: Spread with cream cheese, smoked salmon, and dill.
- Ethnic Influences: Some modern interpretations include incorporating other flavors such as cardamom or using different types of potatoes.
Frequently Asked Questions (FAQs)
Can I use instant mashed potatoes for lefse?
No, it is strongly recommended to use freshly cooked and mashed potatoes. Instant mashed potatoes lack the necessary texture and moisture to create authentic, tender lefse. They often contain additives that can alter the flavor and consistency of the dough.
What type of potato works best for lefse?
Russet potatoes are the most commonly used for lefse because of their high starch content, which contributes to a soft and tender texture. Yukon Gold potatoes can also be used, but they have a slightly waxier texture.
How long will lefse last?
Lefse can be stored in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the lefse wrapped tightly in plastic wrap. Thaw completely before using.
Can I freeze lefse?
Yes, lefse freezes very well. Wrap each lefse individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
My lefse dough is too sticky. What should I do?
If your lefse dough is too sticky, gradually add a small amount of flour, about a tablespoon at a time, until the dough is easier to handle. Be careful not to add too much flour, or the lefse will be tough. Chilling the dough will also help reduce stickiness.
My lefse is tearing when I roll it out. What’s wrong?
Tearing typically indicates the dough hasn’t rested long enough, or it’s too dry. Ensure the dough has rested in the refrigerator for at least 2 hours. If it’s still tearing, add a teaspoon of water and knead gently.
What is a lefse stick, and how do I use it?
A lefse stick is a long, thin, flat wooden tool used to transfer delicate lefse rounds from the rolling surface to the hot griddle. It allows you to lift and position the lefse without tearing it.
Do I need a special griddle to make lefse?
While a dedicated lefse griddle is ideal, you can use a flat griddle or a large, non-stick frying pan as a substitute. Make sure the surface is completely clean and dry.
My lefse is browning too quickly. What should I do?
If your lefse is browning too quickly, reduce the heat on your griddle. It should cook slowly and evenly.
Can I add sugar to my lefse dough?
Traditionally, lefse dough does not contain added sugar. The natural sweetness of the potatoes is sufficient. However, a small amount (1-2 teaspoons) can be added for a slightly sweeter flavor profile.
Is there a gluten-free lefse recipe?
Yes, gluten-free lefse recipes exist, substituting all-purpose flour with a blend of gluten-free flours such as potato starch, tapioca starch, and rice flour. The texture will be slightly different, but it’s a viable option for those with gluten sensitivities.
What are some other fillings besides butter and sugar?
Beyond butter, sugar, cream cheese, and smoked salmon, lefse can be enjoyed with brown cheese (gjetost), lingonberry jam, Nutella, scrambled eggs, or even used as a wrap for meats and vegetables. The possibilities are endless!