Sides · Norwegian

Norwegian Potato Lefse

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 21, 2026

Lefse is Norway's soft potato flatbread, and once you taste it warm with butter and sugar, you'll understand why it shows up at every holiday table. It takes a little patience and practice, but the ingredient list is short and the payoff is huge. Spread it, sprinkle it, roll it up, and dig in.

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Norwegian Potato Lefse

Why you'll love this

  • Just a handful of pantry ingredients turn into something special.
  • Soft, tender, and perfect with butter and sugar.
  • A real taste of Norwegian tradition made at home.
  • Makes a big batch to share or freeze.

EveryDayMeal recipe

Norwegian Potato Lefse

Prep
40m
Cook
40m
Total
80m
Serves
8
Level
Medium

Ingredients

  • 3 pounds russet potatoes
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/4 cup melted butter
  • 1/4 cup heavy cream
  • 1 1/2 cups, plus 1/2 cup for rolling all-purpose flour
  • 14 tablespoons (1 3/4 sticks) softened butter for serving
  • 3/4 cup granulated sugar for serving
  • 1 tablespoon heavy cream for serving

Equipment

  • Large pot
  • Potato ricer
  • Griddle or large skillet
  • Rolling pin (grooved lefse pin ideal)
  • Lefse stick or long thin spatula
  • Clean damp kitchen towel

Instructions

  1. Boil the potatoes whole until fork tender, about 20 to 25 minutes, so they mash smoothly without turning gluey.
  2. Peel the potatoes while they are still warm (a paper towel helps you grip them), then run them through a potato ricer twice for the fluffiest, lump free texture.
  3. Spread the riced potatoes in an uncovered bowl and chill in the fridge until fully cold, at least a couple of hours, since warm potatoes soak up too much flour and make tough lefse.
  4. Stir the salt, sugar, melted butter, and 1/4 cup heavy cream into the cold potatoes until evenly combined.
  5. Add the 1 1/2 cups flour gradually, kneading by hand just until the dough holds together in a soft, workable mass. Resist adding extra flour, or the lefse turns dry.
  6. Roll the dough into a log and cut it into 7 or 8 pieces for an 18 inch griddle, or 10 to 12 pieces for a smaller griddle or skillet.
  7. Roll each piece into a ball, then press into a flat disk, using the sides of your hands to smooth the edges so there are no cracks (crack free disks roll out into nice round lefse).
  8. Heat your griddle over medium high heat while you roll.
  9. Flour your work surface lightly and roll each disk into a thin circle slightly smaller than your griddle, starting with a smooth rolling pin and finishing with a grooved lefse pin as it gets thin. Use as little flour as possible so the edges stay tender.
  10. Roll the lefse onto a lefse stick, then gently unroll it onto the hot griddle. Cook 1 to 2 minutes until light brown spots appear underneath, then flip with the stick and cook the second side.
  11. Transfer each finished lefse to a folded damp cloth or towel, stacking them so they stay soft and pliable as they cool.

Tips from the kitchen

  • Cold potatoes are non negotiable. Chill the riced potatoes fully before adding flour, or you'll fight sticky, tough dough.
  • Keep flour to a minimum when rolling. Too much makes the edges hard and the lefse dry.
  • Stack the cooked lefse in a damp towel right away so they steam soft instead of drying out and cracking.

Estimated nutrition per serving: 290 cal · 4g protein · 38g carbs · 14g fat

Make it your own

  • Serve savory with butter and a sprinkle of salt instead of sugar.
  • Add a little cinnamon to the sugar topping for a warm holiday flavor.
  • Roll them around lingonberry jam or brown cheese for a Scandinavian treat.

Storing & make-ahead

Keep cooled lefse wrapped tightly in the fridge for up to 5 days, or freeze stacked with parchment between each for up to 3 months. Reheat briefly on a warm griddle or wrapped in a damp towel to bring back softness.

Good to know

Can I make lefse without a lefse stick?
Yes. A long thin spatula works for flipping, though a real lefse stick makes transferring the thin dough much easier.
Why is my lefse tough?
Usually too much flour or potatoes that were still warm when you mixed the dough. Chill the potatoes fully and use only as much flour as needed.
What kind of potatoes work best?
Starchy russets rice up light and fluffy, which gives the softest lefse.
How do I serve it?
Spread with softened butter, sprinkle with sugar, then fold or roll it up and eat by hand.

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