Norwegian Potato Lefse with Vegan Cream Cheese and Chives

Ingredients

• 2 lbs Potatoes
• 1 cup All-Purpose Flour
• 8 oz Vegan Cream Cheese
• 2 tablespoons Chives
• 1 teaspoon Salt
• 2 tablespoons Dairy-Free Butter

Instructions

1. 1Place the 2 lbs of potatoes (peeled and cut into 1-inch / 2.5 cm pieces) into a large heavy-bottomed pot. Cover with water by at least 1 inch (2.5 cm). Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and return them to the pot. Mash the potatoes with a potato masher or fork until completely smooth, with no lumps remaining.
2. 2Add the 1 cup of all-purpose flour and the 1 teaspoon of salt to the mashed potatoes in the pot. Mix well with a spoon or your hands until a soft, uniform dough forms. Do not overmix.
3. 3Divide the dough into 12 equal portions. On a lightly floured surface (using a small amount of the 1 cup all-purpose flour), roll each portion into a very thin circle, approximately 8-10 inches (20-25 cm) in diameter and about 1/16-inch (1.5 mm) thick.
4. 4Heat a large, dry griddle or non-stick pan over medium-high heat until hot, approximately 375°F (190°C). Cook each lefse circle for 1-2 minutes per side, until light brown spots appear and the edges begin to curl slightly. Do not overcook, as they should remain soft and pliable. Transfer cooked lefse to a plate and cover with a clean kitchen towel to keep warm and soft.
5. 5In a small bowl, combine the 8 oz of vegan cream cheese and the 2 tablespoons of chives, finely chopped. Stir until well mixed. Melt the 2 tablespoons of dairy-free butter in a small saucepan or microwave-safe bowl.
6. 6Brush each warm lefse with a thin layer of the melted 2 tablespoons of dairy-free butter. Then, spread a thin, even layer of the vegan cream cheese and chive mixture over each lefse. Roll each lefse tightly and slice into 1-inch (2.5 cm) portions. Serve immediately.

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