Instant Potato Norwegian Lefse

Recipe by LDSMom128
READY IN: 30mins


  • 4
    cups potato flakes
  • 4
    tablespoons sugar
  • 3
    cups water
  • 2 12
    cups milk
  • 1 12
    cups butter
  • 3
    teaspoons salt
  • 2 -3
    cups flour (enough to make a rolling dough)


  • In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
  • When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
  • Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
  • Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.