How to Make Lefse (Norwegian Potato Flatbread): Passing on Family Traditions

In this video we go through the process of making lefse.

Having had a grandmother who felt strongly about passing on Norwegian traditions, we had grown up helping on lefse days, but were excited to attempt making lefse start to finish as adults on our own. I made sure to include the kids in each step along the way, in hopes they will also feel confident to pass along the tradition when they're older.

The recipe I used:
16-18 russet potatoes (8 cups once riced)
1/2 cup heavy cream
1/2 cup butter
1 tbsp salt
4 cups flour

Peel, then boil the potatoes until tender. Drain the liquid and rice the potatoes. (I riced the potatoes twice). Add the cream, butter, and salt - allow this mixture to cool completely.
Once cooled, add flour and make a soft dough. Roll the dough into balls (tennis ball size or smaller) and refrigerate.



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