Wednesdays Unplugged – Potato Lefse

This is Wednesday but it's also Christmas Eve so it means it won't be my traditional day unplugged. Last week we made lefse in preparation. Half the fun is sharing the experience…the other half is eating it hot off the griddle with butter and sugar…yummm!



"Love is what's in the room with you at Christmas if you stop opening presents and listen." ~ Bobby, age 7


This is my husband's traditional family recipe for potato lefse…the real deal, with fresh cooked potatoes riced twice to make it super smooth…very tender and delicious!



Peel, cut up and boil 10 pounds of white (russet) potatoes in a large kettle with 2 teaspoons of salt.

Rice the potatoes, while hot, into a large bowl.

Mix with an electric mixer into two batches – each with:

  • 7 cups hot riced potatoes
  • 1/2 cup butter
  • 1/4 cup whipping cream
  • 1 teaspoon salt
  • 1 tablespoon sugar

Place each batch in a gallon zip lock bag and refrigerate overnight.

When ready to roll take out one bag at a time, the cooler the dough the easier it is to roll.

Rice one batch, again, into a large bowl. Add a rounded cup of flour and mix well.

One at a time, pinch off dough and actively shape into a two-inch ball. Using a grooved rolling pin, roll into a thin round on a stretched pastry cloth, turning once or twice to avoid sticking. Cook on a dry griddle at 450 degrees (flipping to cook eveninly on both sides) and place between dishtowels or other fabric to keep soft while cooking the rest of the batch. Fold into quarters, wrap with plastic wrap and place in zip lock bag…traditionally three rounds to a package.

Makes about 25 rounds.

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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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1 Response
  1. Annette Langdon

    Sharlene –

    I’m going to make lefse tonight with my daughter. We’ve made it from a mix before, but this will be our first time making it from real potatoes! John showed me your recipe, which I now have a copy of!
    Thank you! –Annette Langdon

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