Best Instant Potato Lefse Recipes

INSTANT POTATO NORWEGIAN LEFSE

Steps:

• 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.

INSTANT POTATO LEFSE

Steps:

• Place dry ingredients into 3 quart bowl.
• In a saucepan, bring to boil water, milk, Half & Half, and margarine.
• Stir liquid into bowl of potato mixture until smooth.
• Refrigerate overnight.
• Lefse dough:.
• Work together with hands until flour has been absorbed. If sticky, add more flour. Place about 1 cup of dough on floured board and roll as thin as possible.
• Cut with 4-inch cookie cutter or 1 pound coffee can.
• Bake on hot griddle until light brown blisters appear; turn to complete baking. (Electric skillet or pancake griddle set at 400 degrees F.).
• Repeat process until all of potato mixture is used. Yield: 100 (3-inch) pieces.

INSTANT POTATO LEFSE RECIPE - (4.1/5)

Steps:

• Mix the above ingredients in two batches. It will make it easier to handle. In the evening prior, mix 4 1/2 c of Potato Buds in a mixing bowl with 1 tbsp sugar, and 1 tbsp salt. Set aside and in a saucepan, combine 1/2 c butter, 1/2 cup Half & Half, and 3 c water. Bring to a boil. Once the mix is boiling, add in the dry ingredients until well blended. Repeat with the second batch. When both batches are done, place them in a cake pan and pat down evenly. Place a paper towel over the potatoes and then cover with plastic or foil. The paper towel will protect the potatoes from moisture by absorbing condensation that may form in refrigeration. Next morning, divide the dough into 2 batches. Remove 1 batch and place in a mixing bowl. Place the remaining batch back into the refrigerator. Add 1 1/2 cups flour to mixture. Knead a few minutes, adding more flour as needed. Using an ice cream scoop, scoop into balls enough for 1 lefse. Keep balls stored in refrigerator in a bowl or on a cookie sheet. Take out a couple at a time. Heat the lefse griddle to 400 deg. Prepare the lefse board by working flour onto the pastry cloth on the board. If using a covered rolling pin, dust with flour. Begin rolling out the balls into thin flat round sheets. When rolled out, transfer to the lefse griddle. Note: Be careful not to over flour when rolling out the dough. Too much flour will cause the lefse to become tough, dry and crack around the edges when cooking.

INSTANT POTATO LEFSE-NO MILK/CREAM

Steps:

• Make the 6-7 serving size when making the potatoes. (*you may omit the margarine and salt called for on the box since it is added later).
• Mix in Crisco, sugar, and salt while potatoes are hot so Crisco will melt.
• Cool very well! I usually cool overnight in the fridge and place some saran wrap directly on potatoes to avoid a 'skin'.
• Pull from fridge and bring to room temperature. Mix in 2 cups of flour.
• Let dough rest 10 minutes.
• Roll and fry on lefse griddle. -I was taught to wear gloves so no excess moisture from hands went into the lefse and altered the texture.
• Spread butter, sprinkle with sugar, roll and enjoy! (I was told by a friend in Norway they spread with Jelly too!).