Potato Lefse
  1. In a pot, place potatoes & cover with cold water. Put a lid on the pot & bring to a boil. Reduce heat to a simmer & cook until soft. Drain & put potatoes through a ricer (or grate fine) while still hot. Combine with butter & refrigerate until cool.
  2. Combine potatoes with the rest of the ingredients. Mix just until blended. Add milk only if needed to combine dough. Cover & chill thoroughly.
  3. Divide dough into 8 equal pieces & roll into balls. Between 2 sheets of dry waxed paper roll each ball to a 6-inch diameter.
  4. Heat a flat griddle to 400 F.
  5. Grill lefsa, flipping mid-way through, about 60 seconds on each side, or until freckled.
  6. Serve warm or at room temperature as is or with topping or ‘filling’ of choice.
Recipe Notes
  • The yield will vary depending on how much dough you use for each one.
  • Spread with butter & a sprinkle of brown sugar
  • Spread with mustard & wrap around sausage, brats or hot dogs
  • Spread with butter or cream cheese & wrap around leftover chicken, turkey, pot roast or your favorite deli meat. Eat hot or cold.
  • Use as a wrap for salads such as egg, tuna, chicken & salmon.
  • Spread with cranberry sauce, applesauce or Nutella.
  • Wrap around warm meatballs.
  • Wrap around scrambled eggs with or without crumbled sausage or bacon.