Norwegian Potato Lefsa Recipe

Mashed potatoes: These should be cooled before use to ensure the dough forms correctly.

All-purpose flour: This provides the structure for the lefsa dough.

Melted butter: Adds richness and helps bind the dough together.

Salt: Enhances the flavor of the lefsa.

When preparing the dough for lefsa, ensure your mashed potatoes are thoroughly cooled before mixing with the flour and butter. This helps the dough maintain the right consistency and prevents it from becoming too sticky. Additionally, when rolling out the dough, use a light touch and keep your surface well-floured to avoid sticking. If you find the dough tearing, try rolling it out between two sheets of parchment paper for easier handling.

• cooled mashed potatoes - Substitute with cauliflower mash: Cauliflower mash provides a similar texture and can be used for a lower-carb option.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to make the recipe suitable for those with gluten intolerance.

• melted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative and adds a slight sweetness.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• Allow the lefsa to cool completely before storing. This prevents condensation, which can make the lefsa soggy.

• Place a sheet of parchment paper between each piece of lefsa to prevent them from sticking together. This is especially useful if you plan to freeze them.

• Store the lefsa in an airtight container or a resealable plastic bag. If you have a vacuum sealer, even better! This will keep them fresh for up to a week in the refrigerator.

• For longer storage, consider freezing the lefsa. Lay them flat in a single layer on a baking sheet and place them in the freezer. Once they are frozen, transfer them to a resealable plastic bag or an airtight container. This method ensures they don’t stick together.

• When you’re ready to enjoy your frozen lefsa, thaw them in the refrigerator overnight. If you’re in a hurry, you can also thaw them at room temperature for a few hours.

• To reheat, warm the lefsa on a griddle or in a dry skillet over medium heat for about 30 seconds on each side. You can also microwave them for 10-15 seconds, but be careful not to overdo it, as they can become rubbery.

• If you prefer, you can also steam the lefsa to reheat them. Place them in a steamer basket over boiling water for about 1-2 minutes. This method keeps them soft and pliable.

• Once reheated, serve your lefsa with your favorite toppings like butter, sugar, or even savory options like smoked salmon or cream cheese.

• Stovetop Method

  1. Preheat a non-stick skillet or griddle over medium heat.
  2. Lightly brush the surface with butter or olive oil.
  3. Place the lefsa on the skillet and heat for about 30 seconds to 1 minute on each side, until warmed through and slightly crispy.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the lefsa in aluminum foil to prevent it from drying out.
  3. Place the wrapped lefsa on a baking sheet and heat for 10-15 minutes, or until warmed through.

• Microwave Method

  1. Place a damp paper towel over the lefsa to keep it moist.
  2. Microwave on medium power for 20-30 seconds, or until heated through.
  3. Be cautious not to overheat, as this can make the lefsa tough.

• Steaming Method

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the lefsa in the steamer basket and cover with a lid.
  3. Steam for 1-2 minutes, or until the lefsa is warmed through and pliable.

• Toaster Method

  1. Fold the lefsa in half or quarters to fit into the toaster slots.
  2. Toast on a low setting to avoid burning, checking frequently.
  3. Remove once the lefsa is warm and slightly crispy.

• Large bowl: For combining the mashed potatoes, flour, melted butter, and salt to form the dough.

• Mixing spoon: To mix the ingredients together until a dough forms.

• Measuring cups: To measure out the mashed potatoes, flour, and melted butter accurately.

• Measuring spoons: To measure the salt precisely.

• Rolling pin: To roll out the dough into thin rounds on a floured surface.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while rolling.

• Griddle: To cook the rolled-out dough rounds over medium heat.

• Spatula: To flip the dough rounds on the griddle to ensure even cooking on both sides.

• Cooling rack: To place the cooked lefsa rounds and let them cool slightly before serving.

• Butter knife: To spread butter on the warm lefsa before serving.

• Serving plate: To present the warm lefsa with butter, sugar, or other favorite toppings.

Prepare ingredients ahead: Boil and mash the potatoes the day before to save time on cooking day.

Use a food processor: Mix the dough in a food processor to speed up the process.

Preheat the griddle: Ensure the griddle is hot before you start cooking to reduce waiting time.

Roll efficiently: Roll out multiple rounds of dough at once and stack them with parchment paper in between.

Batch cooking: Cook several lefsa rounds simultaneously if your griddle is large enough.