Lefse (Easy Instant Mashed Potato Version) Recipe | CDKitchen (2024)

serves/makes:

ready in:

30-60 minutes

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.

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).