Lefsa is something that my sisters and I made with our mother every holiday season.  It just wouldn’t be Christmas without it in my family, and I would like to share it with you. 


4 cups riced potatoes (really do need to be riced)

1/4 cup butter

1/2 cup heavy whipping cream

2 tsp sugar

1 tsp salt

1 1/2 cups flour


Cut up potatoes like you would for any other mashed potato recipe and boil until fork tender.  With a potato ricer, smash potatoes into a large bowl and butter and let melt mix together.  For easier to work with dough place in the fridge to cool for 2 hours.  Mix in the rest of the ingredients in, be sure to add the flour a little at a time and stir until smooth.  We use a classic Norwegian rolling pin with the small grooves into covered by a baking cloth, but this is not necessary.  Make balls out the dough about the size of your palm and roll out on a well-floured surface until they are about the thickness of a tortilla.

On a flat top grill on medium heat, cook the lefsa about 30 seconds per side or until it just starts to curl around the edges.  There will be a few brown spots that appear on the surface, but don’t worry you want this to happen.  Serve warm or cold with butter, and for a sweet treat try adding a sprinkling of sugar and cinnamon. 



Learning Corner:

Think about what you can make for the holiday season that can become a family tradition that could be passed on for years to come.

Is there a dish that has to do with your family’s heritage?

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