If you’re a fan of Scandinavian cuisine, then you’ve probably heard of lefse. Lefse is a traditional Norwegian flatbread made with potatoes, flour, and cream. It’s a versatile and delicious dish that can be enjoyed on its own or with a variety of toppings. If you’re looking for an easy and foolproof recipe to make lefse at home, look no further than Mrs. Olson’s recipe.
Mrs. Olson’s lefse recipe has been passed down through generations and is loved by many for its simplicity and authentic taste. Here’s the best easy Mrs. Olson lefse recipe:
– 4 cups of riced potatoes (about 2 pounds of potatoes)
– 1/2 cup of unsalted butter
– 1/4 cup of heavy cream
– 1 teaspoon of salt
– 2 cups of all-purpose flour, plus more for rolling
1. Start by boiling the potatoes until they are tender. Once cooked, drain and rice the potatoes using a potato ricer or masher. Make sure there are no lumps.
2. In a large mixing bowl, combine the riced potatoes, butter, heavy cream, and salt. Mix well until the butter melts and everything is well combined.
3. Gradually add the flour to the potato mixture, stirring with a wooden spoon until a soft dough forms. The dough should be slightly sticky but manageable.
4. Divide the dough into small balls, about the size of a golf ball. Place the dough balls on a floured surface and roll them out into thin rounds, about 1/8 inch thick. Use additional flour as needed to prevent sticking.
5. Heat a griddle or large non-stick skillet over medium heat. Cook each lefse round for about 1-2 minutes on each side until golden brown spots appear. Flip carefully using a spatula.
6. Transfer the cooked lefse to a clean kitchen towel and cover to keep them soft and pliable. Repeat the process with the remaining dough balls.
7. Once all the lefse are cooked, they can be served warm or at room temperature. You can enjoy them plain, with butter, or with various fillings such as cinnamon sugar, jam, or even savory options like smoked salmon or cream cheese.
Now, let’s answer some common questions about making Mrs. Olson’s lefse recipe:
1. Can I make the lefse dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Just make sure to bring it back to room temperature before rolling and cooking.
2. Can I freeze the lefse?
Absolutely! Once cooked and cooled, you can freeze the lefse in airtight containers or freezer bags for up to 3 months. Thaw them in the refrigerator overnight before serving.
3. Can I use instant mashed potatoes instead of ricing my own?
While using instant mashed potatoes may save you time, it won’t yield the same authentic taste and texture as using freshly riced potatoes. It’s best to stick to the traditional method.
4. Can I substitute the heavy cream with something else?
Yes, you can use whole milk as a substitute for heavy cream if you prefer. However, the heavy cream adds richness and flavor to the lefse.
5. Can I make gluten-free lefse?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture may be slightly different, but it will still be delicious.
6. How do I store leftover lefse?
If you have any leftovers, store them in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for longer shelf life.
7. Can I reheat the lefse?
Yes, you can reheat the lefse in a warm oven or microwave. Just be careful not to overheat them, as they may become tough.
With Mrs. Olson’s easy lefse recipe, you can bring a taste of Norway to your kitchen. Whether you’re celebrating Norwegian heritage or simply want to try something new, this recipe is a winner. Enjoy the delightful flavors of lefse, and don’t forget to experiment with different fillings and toppings for a personalized touch. Skål!