Shortcut Lefse with Instant Potatoes
Welcome, friends, to a cozy Scandinavian tradition that’s close to my heart: lefse with instant potatoes! This shortcut homemade lefse recipe is a game-changer—soft, tender, and just sweet enough to make your holiday table shine. Whether you’re a busy home cook or just craving a taste of nostalgia without hours of potato-boiling, this recipe delivers all the comfort of traditional Norwegian lefse with a fraction of the effort. Hungry Jack potato flakes (my go-to!) make this a breeze, and I promise it’s been a hit with my family and friends for years.
For you traditionalists out there, I’ve got you covered with my traditional lefse recipe made with Russet potatoes. But if time’s tight or you’re new to lefse, this instant potato version is your new best friend. Let’s dive into this delightful flatbread that’s perfect for Thanksgiving, Christmas, or any cozy gathering!
What is Lefse?
If you’re new to lefse, picture a soft, pliable Norwegian flatbread that’s a holiday staple in many Scandinavian-American homes. As the folks at Life in Norway beautifully explain, lefse comes in many varieties, from savory to sweet. The kind I grew up with is tender, slightly sweet, and oh-so-potatoey. It was a special treat reserved for Thanksgiving, Christmas, and, back in my mom’s childhood, meatless Fridays during Lent. My family would gather to make stacks of it, while my dad’s side relied on our talented lefse-making neighbor. (Fun fact: My grandma once sweet-talked that neighbor into sharing her recipe which I’ve tweaked through the years and provided for you here.)
Why You’ll Love This Shortcut Lefse
- Quick & Easy: Using instant potato flakes skips the time-consuming process of boiling and mashing potatoes, making this perfect for busy schedules.
- Deliciously Tender: This lefse is soft, slightly sweet, and melts in your mouth with just a smear of butter.
- Versatile: Enjoy it sweet with cinnamon-sugar or savory wrapped around deli meats—there’s no wrong way to eat lefse!
- Family-Approved: Even my husband, Mark, a former lefse skeptic, now loves it sprinkled with cinnamon and sugar.
- Make-Ahead Friendly: The dough rests beautifully in the fridge, so you can prep it up to 24 hours in advance.
Ways to Enjoy Lefse
Lefse is incredibly versatile—here are some of my family’s favorite ways to enjoy it:
Sweet Toppings:
- Butter (classic and simple)
- Cinnamon and sugar (Mark’s favorite!)
- Brown sugar or granulated sugar
- Jam, honey, or Nutella
- Whipped cream with canned fruit
- Cranberry sauce, applesauce, or rhubarb sauce
Savory Toppings:
- Butter (yes, it works for savory too!)
- Wrapped around sausage or deli meats with cream cheese
- Egg, tuna, or chicken salad
- Scrambled eggs for a breakfast wrap
- Lutefisk (for the true traditionalists)
Recipe Notes & Tips
- Why Sparkling Beverage? The carbonation in Sprite, 7-Up, or sparkling water adds a lightness to the dough, making the lefse extra tender. For a less sweet lefse, stick with sparkling water.
- Dough Consistency: If the dough feels too wet, add potato flakes gradually. Too dry? Add a splash of water or sparkling beverage.
- Make-Ahead: The dough can chill for up to 3 hours, making it great for prepping ahead. You can also freeze cooked lefse between parchment paper in an airtight container for up to 3 months.
- Storage: Store leftover lefse in an airtight container or zip-top bag in the fridge for up to 5 days. Reheat gently in the microwave to soften.
- Equipment Tip: A lefse grill and turning stick make the process easier, but a large non-stick griddle and spatula work in a pinch.
Frequently Asked Questions
Can I use a different brand of instant potato flakes?
Yes, but Hungry Jack gives the best texture in my experience. Other brands may vary in absorbency, so adjust the liquid or flakes as needed.
Can I make this without a lefse grill?
Absolutely! Use a large, flat non-stick griddle or skillet set to medium-high heat (about 400°F). Just ensure it’s preheated evenly.
Why is my lefse sticky?
Sticky dough usually means too much liquid or not enough potato flakes. Test a small ball of dough and add more flakes, 1 tablespoon at a time, until it’s smooth.
Can I make this gluten-free?
I haven’t tested it, but you could try a 1:1 gluten-free flour blend. The texture may vary, so let me know how it goes!
My Lefse Love Story
This recipe holds a special place in my heart, thanks to my grandma’s persistence in getting it from our lefse-making neighbor years ago. Growing up, lefse was a labor of love, reserved for holiday gatherings when my mom’s family would roll and grill stacks of it together. My dad’s side, on the other hand, happily bought it from that neighbor—until Grandma decided she needed the recipe, even if she never made it herself. Ha!
When I made my first batch for my husband, Mark, years ago, I described it as a “Scandinavian tortilla.” He wasn’t impressed at first (lefse was new to his non-Scandinavian palate), but after many batches, he’s now a fan—especially with a sprinkle of cinnamon and sugar. It just goes to show, lefse has a way of winning hearts!
Final Thoughts
I hope this my shortcut homemade lefse with instant potatoes brings a touch of Scandinavian warmth to your table! Whether you’re enjoying it with a simple smear of butter or getting creative with sweet or savory toppings, this recipe is all about making memories with minimal fuss. Share it with your loved ones, and let me know how it turns out—or if you have your own favorite way to enjoy lefse!
Happy lefse-making!
Shortcut Homemade Lefse with Instant Potatoes
Print Recipe
EQUIPMENT (affiliate links)
Ingredients
- 5 cups instant potato flakes + more as needed 100g
- 2 ½ cups all-purpose flour 300g
- 1 tsp salt
- ½ cup sugar 100g
- 2 ¼ cups water, cold 511g
- 1 cup evaporated milk, cold 252g
- 1 ¼ cups sparkling beverage, cold (Sprite, 7-Up, ginger beer, or sparkling water – for less sweet lefse) 284g
- ½ cup avocado oil or non-flavored oil 108g
Instructions
- Mix the Dough: In a large mixing bowl, whisk together the instant potato flakes, all-purpose flour, salt, and granulated sugar until combined.
- Add Wet Ingredients: Pour in the cold water, evaporated milk, sparkling beverage, and avocado oil. Stir until a soft dough forms. The dough should be pliable but not sticky.
- Test the Dough: Pinch off a piece of dough slightly larger than a golf ball (about 60g). Roll it in your hands—if it sticks to your fingers or feels tacky, add more potato flakes, 1 tablespoon at a time, until the dough is smooth and workable.
- Shape the Dough: Form the dough into golf-ball-sized portions (60g each is ideal). Gently flatten each ball into a disc and place them in a baking pan. Cover with plastic wrap or a clean kitchen towel and refrigerate for at least 30 minutes (up to 3 hours) to let the dough rest for better texture.
- Roll Out the Lefse: Preheat your lefse grill (or a large, flat griddle) to 400°F (200°C). On a floured pastry board with a cloth, use a corrugated rolling pin (covered with a rolling pin sock) to roll each dough disc into a thin, 8–10-inch round. Keep the board and pin lightly floured to prevent sticking.
- Cook the Lefse: Carefully transfer each round to the hot grill using a lefse turning stick. Cook for 1–2 minutes per side, until light golden spots appear. The lefse should be soft and pliable, not crispy. Stack cooked lefse on a plate, covering with a towel to keep them soft.
- Serve: Warm the lefse slightly in the microwave (10 seconds) before serving. Spread with butter, sprinkle with cinnamon-sugar, or try one of the sweet or savory toppings below!
- Storage: Let lefse cool completely before folding into halves and quarters. Place folded lefse, stacked in a ziplock bag and refrigerate for up to 5 days. Or freeze for up to 3 months. Reheat gently in the microwave (10 seconds) to soften before serving.
Notes
- Potato Flake Brand: Hungry Jack is the brand I use most often and the one I recommend.
- Adjusted Sweetness: For a sweeter lefse, I recommend you use Sprite, 7-Up, or ginger beer (our neighbor always used Sprite). I always use sparkling water, which still has a subtle sweet flavor.
- Traditional Lefse: If you’re a purist, check out my traditional lefse recipe that uses Russet potatoes.
As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!
love it
I had everything except a sparkling beverage. so I stole a beer from the man cave.
it smells delightful!
thank you for this short cut. lefse is a strenuous task, I won’t be making it like Grandma-in-law until she passed in her 80s. but I might make it with this shortcut!
You’re welcome Geri! How did it turn out with beer?! I’m super curious. ☺️