Brought to you by lefse fans in the Pacific Northwest...making perfect lefse through decades of fine tuning, trial and error, learning from other Norwegians, researching recipes, cooking classes, and many taste tests!


DAY 1...

Boil potatoes:

Rice the potatoes:

Add butter, cream, sugar, salt:

Refrigerate the dough:

DAY 2...

Finish the dough with flour:

Prepare lefse dough for cooking:

Roll out lefse:




Other Useful Tips and Hints

Following these small details can make a huge difference in your lefse-making process!

Potato types:

Cooking the potatoes:

Mashing the potatoes:

Other ingredients:

Mixing the dough and flour:

Lefse patties:


Rolling surface:

Lefse stick:

Lefse grill:



Preparation for eating:


Minimal set-up:

Ideal set-up:

Other names for lefse:

Troubleshooting Lefse Cooking:

Possible Cause
Possible Solution
Lefse falls apart when transferred to griddle.
  1. Dough is too moist.
  2. Overcooked potatoes.
  3. Too much cream.
  4. Not enough flour.
  5. Dough is rolled too thin.
  6. Dough is sticking to rolling surface.
  7. Lefse stick is not smooth.
  1. Mix  more flour into the dough..
  2. Cook potatoes until just barely knife-tender.
  3. Decrease cream volume.
  4. Mix more flour into the dough.
  5. Use gentle rolling pin pressure.
  6. Keep pin and surface well-floured.
  7. Run fingers along length of stick.  Remove any dough stuck to it.
Large amount of water squeezes out when ricing the potatoes.
  1. Overcooked potatoes.
  2. Wrong kind of potatoes used.
  1. Cook potatoes until just barely knife-tender. Cook only at a low boil so potatoes don't fall apart.
  2. Use high-starch low-moisture potatoes, like Idaho Bakers.
Unmixed potato spots seen in dough.
  1. Potato ricer was not used.
  2. Potato ricer holes are too large.
  3. Adjustable ricer used, but riced potato was not riced a second time with smaller opening.
  1. Use a potato ricer.
  2. Use a high quality potato ricer, preferable one with adjustable hole sizes.
  3. Rice potatoes twice, using smaller setting the second time.
Tough lefse.
  1. Overworking the dough when adding flour.
  1. Mix just until flour is incorporated.
Rubbery dough.
  1. Too much flour added.
  1. Decrease flour quantity.
Black spots in lefse
  1. Pieces of potato skin not removed.
  2. Dark spots in potato not removed.
  3. Potatoes are cooked in alkaline water.
  1. Use care when removing all skin from cooked potatoes.
  2. Use paring knife to cut out dark spots before ricing.
  3. Add vinegar to water when boiling potatoes.
Dough sticking to mat or pin when rolling.
  1. Dough too moist.
  2. Dough too warm.
  3. Not enough flour on the cloth.
  4. Not enough flour on the pin.
  5. Dough sticks not cleaned immediately.
  6. Dough overmixed when adding flour.


  1. Add more flour.
  2. Keep dough refrigerated until ready to roll out.
  3. Keep cloth generously floured; repeat before each roll.
  4. Use a square-cut knobbed lefse rolling pin.
  5. Meticulously clean up all sticky dough on pastry cloth or pin before continuing. Scrape with dull knife; then rub flour onto spot.
  6. Mix only long enough to incorporate flour.
Rolled lefse has uneven shape or edges.
  1. Dough ball not flattened into a puck by hand.
  2. Dough is too dry.
  1. Use hand to flatten ball into puck shape before starting to roll.
  2. Mix a little cream into the dough.
Rolled lefse has cracked edges.
  1. Dough ball is not smooth or round before flattening.
  1. Work dough ball by rolling it between hands to form smooth, round ball.
Cooled lefse is dry.
  1. Lefse not kept moist while cooling.
  2. Lefse was cooked too long on the griddle.
  1. Upon removal from grill, fold lefse into quarters.  Stack them on top of each other, and keep covered until completely cool.
  2. First flip as soon as brown spots just start to appear on underside. Remove when brown spots just start to appear on second side (less time than the first side).  At first you might think you are undercooking it.
Cooled lefse is brittle or crunchy.
  1. Lefse was cooked too long on the griddle.
  2. Too much flour added during rolling.
  3. Lefse rolled too thin, especially at outer edges.
  1. Cook only until brown spots just start to appear.  At first you might think you are undercooking it.
  2. Use only enough flour during rolling to prevent sticking.
  3. Do not press as hard when rolling pin approaches edges.

lefse prepared and ready to eat

= Links to external web sites