Norwegian Potato Bread Recipe (Lefse-Style)

Norwegian potato bread, often called lefse, is a soft, thin flatbread made from mashed potatoes, flour, butter, and cream. It’s a staple of Norwegian cuisine, traditionally cooked on a griddle and served with butter, sugar, or savory toppings. This recipe yields a tender, slightly chewy bread that’s surprisingly easy to make at home, and it’s perfect for wrapping around fillings or enjoying alongside a meal.

Ingredients

2 lbs (900 g) russet potatoes, peeled and quartered
1/4 cup (60 ml) heavy cream
1/4 cup (60 g) unsalted butter, melted
1 tsp (5 g) salt
1 1/2 cups (190 g) all-purpose flour, plus more for rolling

Instructions

Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15-20 minutes. Drain well.
While still warm, rice the potatoes using a potato ricer or mash thoroughly until no lumps remain. Spread the mashed potatoes on a baking sheet to cool and dry for about 20 minutes.
In a large bowl, combine the cooled potatoes, cream, melted butter, and salt. Mix until smooth.
Gradually add the flour, stirring until a soft dough forms. The dough will be slightly sticky.
Turn the dough out onto a floured surface and knead gently a few times until it comes together. Shape into a log and cut into 8 equal pieces.
Roll each piece into a ball, then flatten slightly. Cover with a clean kitchen towel and let rest for 10 minutes.
Heat a large griddle or skillet over medium-high heat. Do not grease it.
On a well-floured surface, roll one dough ball into a thin circle, about 1/8 inch (3 mm) thick. Keep the dough well-floured to prevent sticking.
Carefully transfer the rolled dough to the hot griddle. Cook for 1-2 minutes per side, until golden brown spots appear. Flip and cook the other side. Repeat with remaining dough.
Place cooked lefse on a plate and cover with a damp towel to keep them soft.

Tips

Potato type: Use starchy potatoes like russets for the fluffiest texture. Waxy potatoes will make the dough dense.
Cool the potatoes: Letting the mashed potatoes cool and dry before adding flour prevents the dough from becoming sticky and hard to roll.
Roll thin: The thinner you roll the dough, the more authentic the lefse. If the dough sticks, add more flour to your work surface and rolling pin.
Storage: Stack cooked lefse with parchment paper between each piece to prevent sticking.

Serving Suggestions

Serve Norwegian potato bread warm with butter, sugar, and cinnamon for a classic sweet treat. For a savory option, spread with butter and top with smoked salmon, sour cream, and fresh dill. It also makes a great wrap for leftover meats or vegetables.

Variations

For a sweeter version, add 1 tablespoon of sugar to the dough. You can also substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. Some regional versions use buttermilk instead of cream, which adds a slight tang.

Storage and Reheating

Store leftover lefse in an airtight container in the refrigerator for up to 5 days. To freeze, stack with parchment paper and wrap tightly in plastic wrap and foil; freeze for up to 3 months. Reheat frozen lefse directly on a hot griddle or in a dry skillet for 30 seconds per side, or warm in the microwave for 10-15 seconds.

Frequently Asked Questions

Can I use instant potatoes? Yes, you can substitute 2 cups (240 g) of prepared instant mashed potatoes for the cooked potatoes. Just make sure they are thick and not too watery.

Why is my dough sticky? Sticky dough usually means the potatoes were too moist or you didn’t add enough flour. Add a little more flour, a tablespoon at a time, until the dough is manageable.

Can I make this gluten-free? You can try using a gluten-free all-purpose flour blend, but the texture will be more delicate and may crack. Add a teaspoon of xanthan gum if your blend doesn’t include it.

What if I don’t have a potato ricer? A fine-mesh sieve or a masher works, but ensure the potatoes are very smooth. Lumps will make the lefse tear.

How do I keep lefse soft? Covering the stack with a damp towel while they cool traps steam and keeps them pliable.

Can I cook lefse in a regular pan? Yes, any flat, heavy-bottomed skillet works. Just make sure it’s hot enough to create brown spots without burning.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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