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Lefse is a traditional Scandinavian flatbread made from potatoes. This easy, instant mashed potato version is perfect for those who want to enjoy lefse without all the effort.
serves/makes:
ready in:
30-60 minutes
5 reviews
ingredients
1/4 cup unsalted butter
1 teaspoon salt
1 cup boiling water
3 cups dry instant mashed potato flakes
1 cup milk
1 cup all-purpose flour
directions
Combine the butter, salt, and boiling water in a large measuring cup. Stir until the butter melts.
Place the instant potatoes in a large bowl. Pour the water mixture over the potatoes and stir until incorporated.
In another bowl, whisk together the milk and flour until smooth. Add to the potatoes and mix until all is smooth and combined. Cover the bowl and place in the refrigerator just until cooled.
Using golf ball sized amounts of the lefse dough, roll out the dough on a lightly floured work surface until very thin. Stack the raw lefse between sheets of waxed paper while you roll out the remaining dough.
Heat a non-stick griddle over medium-high heat. Add the lefse one at a time or as many as will fit on the griddle and cook, turning as needed, until browned on both sides. Remove the cooked lefse from the griddle and place in a single layer on a parchment paper lined baking sheet to cool.
The lefse can be served slightly warm or let cool completely and store in an airtight container at room temperature. The lefse can also be frozen.
recipe tips
Use a well-floured surface to prevent sticking while rolling out the dough.
Roll the dough as thin as possible.
Keep uncooked lefse covered to prevent drying out.
Spread the lefse with butter, then dust with sugar or cinnamon sugar. Roll up and eat.
Experiment with different sizes of lefse, from small rounds to larger ones. Larger pieces are harder to work with as they can tear easily while cooking.
Traditionally, lefse is served with butter and sometimes with cinnamon and sugar. You can also use it with savory fillings like ham and cheese or sweet fillings like fruit and whipped cream.
Remember to flip the lefse gently to prevent tearing.
Serve the lefse warm or at room temperature (when cold, it may fall apart easier).
common recipe questions
Can I use real potatoes instead of instant mashed potato flakes?
Yes, you can use real mashed potatoes, but this recipe is developed to use instant. We have other lefse recipes that are made from scratch.
Is it necessary to cool the dough before rolling it out?
Cooling the dough makes it easier to handle and roll out.
How do I know when the lefse is cooked?
Lefse is done when it has light brown spots on both sides and has a slightly dry texture.
How should I store leftover lefse?
Store it in an airtight container (put sheets of waxed paper between the pieces) at room temperature for up to 2 days or freeze for longer storage.
Can I prepare this dough ahead of time?
Yes, the dough can be made a day ahead and kept refrigerated.
Can I make this lefse without a non-stick griddle?
You can use a non-stick skillet instead of a griddle. Lefse isn't browned using fat so you need a non-stick or well-seasoned cooking surface.
Can I freeze lefse?
Yes, lefse freezes well. Wrap it well with sheets of waxed paper between the pieces and freeze for up to 3 months.
nutrition data
254 calories, 9 grams fat, 37 grams carbohydrates, 6 grams protein per serving.
more recipes like lefse (easy instant mashed potato version)
LEFSE
NON-POTATO LEFSE (NORWEGIAN BREAD)
NORWEGIAN THREE POTATO LEFSE
reviews & comments
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Staringatstars2 REVIEW:
November 29, 2023I ran out of milk and used heavy cream instead. I made the Mashed potatoes the night before and left to cool overnight in the fridge. The next morning I added the flour and made the dough. I used a flour sifter to dust a little flour to the dough so it wouldn't get too dry or too sticky and it worked perfect. I always thought my grandma made lefsa because every holiday at their house growing up, I remember it on the table, but my dad swears she never made it. Hmmm.. well, my kids and I love it so, I guess it doesn't matter where she got it.
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Guest Foodie REVIEW:
July 28, 2019I made this recipe recently.I made it for 24 servings instead of 6. The dough turned out quite dry and crumbly. I went ahead and added an extra 1/4 cup milk and it worked perfectly. Would highly recommend this recipe!
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Justuscd REVIEW:
November 18, 2008This lefse is great. Very easy to roll out and tastes great. I did substitute part cream for half of the milk. Many friends have asked for the recipe.
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Ann REVIEW:
November 19, 2007I have made lefse before, but this is the first time I used a recipe that called for instant potatoes. I had no luck at all with this recipe, as the dough seemed too flimsy to be able to roll very thin. And when baked it turned out quite hard and dry. I sought out a family friend who makes lefse with instant potatoes, and had much better luck with her recipe.
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chantey REVIEW:
May 2, 2007lefse is the best swedish food i have ever had! my grandma always made it and now she passed it on to my mom and my mom passed it on to me and i hope to pass it on to my children! i HIGHLY recommend this its just one thing you must do before you die
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