Norwegian Lefse with Herbed Cream Cheese

Cuisine

Norwegian

Servings

4

Total time

1 hr 30 min

Prep

45 min

Cook

45 min

Difficulty

hard

Ingredients

• 2 Pound russet potatoes - 2 lb (32 oz), Peel and cut into 1-inch pieces.
• 3 Tablespoon unsalted butter - 3 tablespoons (42 g)
• 0.25 Cup heavy whipping cream - 1/4 cup (60 ml)
• 1.25 Teaspoon fine salt - 1 1/4 teaspoons (7 g), divided, Divided: 1 teaspoon for the potato mixture and 1/4 teaspoon for the cream cheese spread.
• 2.25 Cup all-purpose flour - 2 1/4 cups (270 g), divided, Divided: 1 3/4 cups for the dough and the remaining flour for dusting.
• 8 Ounce full-fat brick cream cheese, softened - 8 oz (226 g), softened
• 0.25 Cup fresh dill, chopped - 1/4 cup (10 g), chopped
• 0.25 Cup fresh chives, chopped - 1/4 cup (12 g), chopped
• 1 Tablespoon lemon juice - 1 tablespoon (15 ml)
• 0.25 Teaspoon ground black pepper - 1/4 teaspoon (0.5 g)

Instructions

1. Prepare potatoes, herbs, and cream cheese

   1. *Peel and cut* the russet potatoes into 1-inch pieces; *chop the fresh dill and chives* and set the cream cheese out to soften.

2. Boil the potatoes

   2. Place the potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil; cook until *very tender when pierced*, about *12 to 15 minutes*.

3. Drain, dry, and rice the potatoes

   3. Drain the potatoes well, return them to the warm pot, and stir over low heat for *1 to 2 minutes* to drive off moisture; press through a *potato ricer* into a large bowl.

4. Season, cool, and chill the potato mixture

   4. Stir in the butter, heavy cream, and *1 teaspoon fine salt* until smooth. Spread the potato mixture into a shallow layer in the bowl; let it cool at room temperature just until *no longer steaming*, about *10 to 15 minutes*, then cover and refrigerate for 30 minutes. Do not leave the potato mixture at room temperature for more than 2 hours total.

5. Make and portion the dough

   5. Add *1 3/4 cups all-purpose flour* to the chilled potato mixture and mix gently until a soft dough forms; divide into *12 equal pieces*.

6. Roll the lefse

   6. Lightly dust the counter with some of the remaining flour, then *roll one dough piece* into an 8-inch round about 1/8 inch thick; keep the other pieces *covered with a towel*.

7. Cook the lefse

   7. Heat a large nonstick skillet over medium-high heat until hot; cook each lefse in the dry skillet for *1 to 2 minutes per side*, until *light brown spots* appear.

8. Keep lefse soft and repeat

   8. Transfer cooked lefse to a clean towel and cover to keep soft; repeat with remaining dough, using *only enough flour for dusting* to prevent sticking.

9. Make the cream cheese base

   9. In a medium bowl, beat the softened cream cheese with lemon juice, the remaining *1/4 teaspoon fine salt*, and black pepper until *smooth and spreadable*.

10. Add the herbs

    10. Fold in the *fresh dill* and *fresh chives* until evenly mixed.

11. Serve

    11. Serve the warm lefse with the herbed cream cheese; *spread a thin layer* over each lefse, then *fold or roll* before serving.