These Norwegian potato flatbreads can be made with leftover mashed potatoes and are traditionally eaten rolled up with butter, cinnamon and sugar. Submitted by Anne W., who shared, “‘It’s all about the flour,’ my Norwegian Gramma Anderson used to say. Adding too much flour made it chewy. Too little made it impossible to roll into thin pancake-like discs. She knew from the touch of the dough she mixed with her hands just the right amount of flour to add.”
Peel potatoes, then place in a large saucepan, cover with water and bring to a boil over high heat. Turn heat to low and simmer until potatoes are soft, then drain. Mash very fine and add milk or cream, butter and salt. Beat until light, ensuring there are no lumps, and let cool.
Add 1⁄2 cup flour for each cup of mashed potatoes and roll into a ball of dough, kneading until smooth. Form into a long roll and slice in pieces about the size of a large egg. Roll each piece into a thin circle on a floured board.
Heat an ungreased pancake griddle or cast iron pan over medium heat and cook each lefse until lightly browned, flipping a few times to avoid scorching. Stack baked lefse between sheets of wax paper to keep from drying out. Wipe griddle between batches so the flour doesn’t smoke.
Serve rolled up with butter, cinnamon and sugar, or store in an airtight container in the refrigerator.
