Shortcut Homemade Lefse with Instant Potatoes

Prep Time:10

Cook Time:30

Refrigerator Time:30

Total Time:1 10

Servings: lefse

Author: Julie Gavin

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Ingredients

5 c. (365 g) instant potato flakes + more as needed
2 ½ c. (300 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 tsp salt
½ c. (100 g) granulated sugar Optional: SEE NOTES
2 ¼ c. (511 g) water cold
1 c. (252 g) evaporated milk cold
1 ¼ c. (284 g) sparkling beverage cold (10 oz of a can of Sprite, 7-Up, ginger beer, or sparkling water) SEE NOTES
½ c. (108 g) avocado oil or non-flavored oil

Instructions

Mix the Dough: In a large mixing bowl, whisk together the instant potato flakes, all-purpose flour, salt, and granulated sugar (if using) 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. This dough is forgiving. When in doubt, err on the side of slightly wetter and add a little more potato flakes – too much flour makes the cooked lefse drier and more prone to crisp edges.
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.
Preheat Grill: Heat your lefse grill (or large flat griddle) to 375–400 °F (190–205 °C).Instant-potato lefse can turn crisp quickly! Start at 375–390 °F. Traditional lefse is usually cooked at 450–500 °F, but this version needs lower heat for soft, tender results.
Roll Out Lefse: 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, 12-14-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 1½–2½ minutes per side (longer at lower temps), until very light golden spots appear. The lefse should still be soft and pliable. Lay cooked lefse on a tea towel to cool. (do not stack while warm). As you work and lefse cools, transfer to a stack of cooled lefse for folding and storing later.
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.

Video

Notes

Potato Flake Brand: Hungry Jack is the brand I use most often and the one I recommend. I have also successfully used Idahoan brand flakes.
Which Carbonated Beverage? Our neighbor always used Sprite or 7-Up but I've used Ginger Beer as well. However, I recommend sparkling water for the softest results. The added sugar in sweet soda causes the lefse to brown quicker.
Optional Sugar: I had some feedback that this lefse is on the sweeter side. If you prefer a less sweet version, you can reduce the sugar to 2 tablespoons and use plain sparkling water (instead of a soda option)
CRISP EDGES? Lower the grill to 375–390 °F and cook until just lightly freckled. Instant lefse browns much faster than traditional.
Even Rolling: Roll to even thickness all the way to the edge (thin edges = crisp edges). Brush off excess flour before placing on the grill.
Traditional Lefse: If you're a purist, check out my traditional lefse recipe that uses Russet potatoes.