Easy Instant Potato Lefse with a Family Twist
This Easy Instant Potato Lefse recipe is a cherished family heirloom passed down from my great-grandmother, Mina Taylor. Each Christmas morning, our home filled with the delightful aroma of freshly cooked lefse, a traditional Norwegian flatbread. The use of instant potato flakes simplifies the process, making it accessible for busy mornings while still retaining the comforting essence of its traditional roots. Traditionally enjoyed rolled with crispy bacon and creamy cheese, this lefse offers a warm, nostalgic start to your day. The optional gluten-free flour makes this dish inclusive for everyone to enjoy, continuing the legacy of sharing food with loved ones during the festive season.
N/A
Servings
400
Calories
8
Ingredients
Ingredients
Potato Flakes
4 cups (none)
Sugar
4 tablespoons (none)
Water
3 cups (boiled)
Milk
2 1/2 cups (none)
Butter
1 1/2 cups (melted)
Salt
3 teaspoons (none)
Flour
2-3 cups (to form a rolling dough)
Cooking Oil
1 teaspoon per batch (for skillet)
Instructions
1
In a large saucepan, bring 3 cups of water to a rolling boil. Add 2 1/2 cups of milk, 1 1/2 cups of butter, 4 tablespoons of sugar, and 3 teaspoons of salt into the boiling water.
2
Once the ingredients are well mixed and the butter has fully melted, gradually stir in 4 cups of potato flakes until the mixture is smooth. Remove from heat and pour into a large bowl.
3
Cover the bowl with plastic wrap or a lid and refrigerate for 2 hours to overnight, allowing the mixture to firm up.
4
When ready to prepare the lefse, remove the potato mixture from the refrigerator. Measure out 2 cups of the chilled potato mixture at a time. Add between 1 to 1 1/2 cups of flour to the potatoes, mixing until a workable dough forms.
5
On a well-floured counter surface, roll out the dough as thinly as possible. Use a round cookie cutter or a medium-sized glass to cut out individual lefse rounds.
6
Heat a skillet over medium heat and lightly oil the surface with about 1 teaspoon of cooking oil. Place the lefse rounds in the skillet and cook for 3-5 minutes until brown blisters form on the surface.
7
Carefully flip the lefse and cook for an additional 3-5 minutes on the other side.
8
Continue this process until all the dough has been cooked. If your skillet is large enough, you can cook several lefse at once; otherwise, cook them one at a time.
9
Stack the cooked lefse on a plate lined with a clean kitchen towel to keep them warm and soft until ready to serve. Any leftovers can be refrigerated and enjoyed within 3-5 days.
Nutrition Information
22.5
Fat
50
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Easy Instant Potato Lefse?
It is a traditional Norwegian flatbread made simplified by using instant potato flakes instead of boiling and mashing fresh potatoes.
Who is the source of this family recipe?
This recipe is a cherished family heirloom passed down from the creator's great-grandmother, Mina Taylor.
How many potato flakes are required?
The recipe calls for 4 cups of potato flakes.
What is the liquid base for the potato mixture?
The base consists of 3 cups of water and 2 1/2 cups of milk brought to a boil.
How much butter is used in this lefse recipe?
The recipe uses 1 1/2 cups of butter, which should be melted into the boiling liquid.
Is there sugar in the dough?
Yes, 4 tablespoons of sugar are added to the boiling water and milk mixture.
How much salt should I add?
You should add 3 teaspoons of salt.
How do I incorporate the potato flakes?
Gradually stir the potato flakes into the boiling liquid until the mixture is smooth, then remove from heat.
How long does the potato mixture need to chill?
The mixture should be refrigerated for at least 2 hours or up to overnight to allow it to firm up.
How much flour is added to the dough later?
For every 2 cups of the chilled potato mixture, add between 1 to 1 1/2 cups of flour.
Can I make this recipe gluten-free?
Yes, you can use optional gluten-free flour to make the dish inclusive for everyone.
How should the counter be prepared for rolling?
The counter surface should be well-floured to prevent the dough from sticking.
How thin should the lefse be rolled?
The dough should be rolled out as thinly as possible to achieve the traditional flatbread texture.
What can I use to cut the lefse rounds?
You can use a round cookie cutter or a medium-sized glass to cut individual rounds.
What heat setting should I use for the skillet?
A skillet should be heated over medium heat.
Do I need oil to cook the lefse?
Yes, lightly oil the surface with about 1 teaspoon of cooking oil per batch.
How long do you cook each side?
Cook each side for 3-5 minutes until brown blisters form on the surface.
How do I keep the lefse soft after cooking?
Stack the cooked lefse on a plate lined with a clean kitchen towel to maintain warmth and softness.
Can I cook multiple lefse at once?
Yes, if your skillet is large enough, you can cook several rounds at the same time.
How long can leftovers be stored?
Leftovers can be refrigerated and enjoyed within 3 to 5 days.
What are traditional serving suggestions for lefse?
It is traditionally enjoyed rolled with crispy bacon and creamy cheese.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much fat is in this dish?
There are 22.5 grams of fat per serving.
What is the carbohydrate content?
There are 50 grams of carbohydrates per serving.
How much protein does it provide?
There are 5 grams of protein per serving.
Is this a seasonal recipe?
Yes, it is traditionally made during Christmas and served on Christmas morning.
What category of food does lefse fall into?
It is categorized as a Norwegian flatbread and a breakfast item.
How many ingredients are required in total?
The recipe requires 8 primary ingredients.
What is the benefit of using instant potato flakes?
They simplify the process and make it accessible for busy mornings while keeping the traditional flavor.
What is the first liquid ingredient to boil?
The process begins by bringing 3 cups of water to a rolling boil.