Potetkake is a traditional Norwegian potato flatbread made by mixing mashed potatoes with flour and margarine, then griddle-cooking thin rounds until lightly browned. It's a quick, soft, and authentic Scandinavian side dish that's ready in minutes.
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Mix together all ingredients until well blended with a spoon.
On a floured board, roll out 6" circles, 1/8" thick.
Cook in a Teflon pan on low heat on both sides until brown spots are visible, approximately 1 minute on each side.
Store cooled potetkake in an airtight container at room temperature for up to 2 days; reheat gently on a griddle or low-heat pan until warmed through.
griddle or Teflon pan · rolling pin
Yes. Cooked potetkake can be stored covered at room temperature for a few hours or refrigerated and reheated gently on the griddle or in a pan over low heat.
Butter works well as a direct substitute and will give a richer flavor, though it may brown slightly faster on the griddle.
Roll to 1/8 inch thick, as specified in the recipe. Thicker rounds won't cook through evenly; thinner ones may dry out.
Cook on low heat for approximately 1 minute per side until brown spots are visible on both sides, indicating even cooking and slight caramelization.
Regular whole milk works as a substitute, though evaporated milk adds a slightly richer flavor and creamier texture.
