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Instant Potato Lefse: A Dairy-Free Delight

My grandmother’s kitchen always smelled of two things: freshly baked bread and lefse. As a child, I remember standing on a stool, mesmerized as she expertly rolled out the thin, delicate potato flatbread on her well-worn, floured board. The aroma of browned butter and sugar would fill the air, promising a treat that was both comforting and subtly sweet. While her recipe was a closely guarded secret passed down through generations, this instant potato lefse recipe evokes those same cherished memories with a simplified, dairy-free approach that still delivers on flavor and texture.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 20
Yield: 20 large rounds
Dietary Type: Dairy-Free

Ingredients

8 cups instant mashed potatoes (Potato Buds)
¾ cup (12 Tbsp) Butter Flavor Crisco
3 tablespoons sugar
1 teaspoon salt
2 cups all-purpose flour, plus more for dusting

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Plastic wrap
Lefse griddle or large, flat skillet
Rolling pin
Pastry board or clean, flat surface
Gloves (optional)

Instructions

Prepare the instant mashed potatoes according to the package directions for a 6-7 serving size. Important: When preparing the potatoes, omit any margarine and salt called for in the package instructions, as these will be added separately in the next step.
While the potatoes are still hot, add the Butter Flavor Crisco, sugar, and salt. Mix thoroughly until the Crisco is completely melted and all ingredients are well combined.
Cool the potato mixture completely. For best results, refrigerate overnight. Before refrigerating, press a piece of plastic wrap directly onto the surface of the potatoes to prevent a skin from forming.
Remove the cooled potato mixture from the refrigerator and allow it to come to room temperature.
Gradually mix in the 2 cups of flour. Combine until just incorporated. Be careful not to overmix, as this can result in tough lefse.
Let the dough rest for 10 minutes. This allows the flour to fully hydrate and makes the dough easier to roll.
Lightly flour a pastry board or clean, flat surface. Divide the dough into small, even portions (about the size of a golf ball).
Roll each portion of dough into a thin circle (about 6-8 inches in diameter) using a rolling pin. Be sure to dust the rolling pin and surface with flour frequently to prevent sticking. Aim for a thickness similar to a tortilla.
Heat a lefse griddle or large, flat skillet over medium heat.
Carefully transfer the rolled-out lefse to the hot griddle.
Cook each lefse for about 1-2 minutes per side, or until lightly golden brown and slightly blistered. Watch carefully to prevent burning.
Remove the cooked lefse from the griddle and place them on a clean plate.
Traditionally, lefse is served warm, spread with butter and sprinkled with sugar. Roll it up and enjoy! Some people also enjoy it spread with jelly.

Expert Tips & Tricks

Wearing gloves while handling the dough can prevent excess moisture from your hands from affecting the texture of the lefse.
If the dough is too sticky to roll, add a little more flour, one tablespoon at a time, until it reaches a manageable consistency. However, be careful not to add too much flour, as this can make the lefse tough.
A lefse stick is a specialized tool used to lift and flip the delicate lefse on the griddle. If you don’t have one, a thin spatula works well.
For a slightly sweeter flavor, add a pinch of cinnamon or nutmeg to the potato mixture.
If you find that your lefse is sticking to the griddle, try increasing the heat slightly or adding a small amount of oil to the griddle.
Don’t overcrowd the griddle; cook the lefse one or two at a time for best results.

Serving & Storage Suggestions

Serve lefse warm, immediately after cooking. It’s traditionally served simply with butter and sugar, but feel free to get creative with your toppings! Try spreading it with fruit preserves, cinnamon sugar, brown sugar, or even savory spreads like cream cheese and smoked salmon.

Leftover lefse can be stored in an airtight container in the refrigerator for up to 3 days. To prevent them from sticking together, place a sheet of parchment paper between each lefse.

To reheat, warm in a dry skillet or microwave for a few seconds until heated through. You can also freeze lefse for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. Frozen lefse will keep for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	207 kcal	N/A
Total Fat	7.9 g	12%
Saturated Fat	3.2 g	15%
Cholesterol	4.3 mg	1%
Sodium	141.5 mg	5%
Total Carbohydrate	30.9 g	10%
Dietary Fiber	1.9 g	7%
Sugars	2.7 g	N/A
Protein	3.3 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

For a vegan version, ensure your Butter Flavor Crisco is vegan-friendly. Some brands contain dairy.
Experiment with different flavor extracts, such as vanilla or almond, for a unique twist. Add a teaspoon to the potato mixture.
If you don’t have Butter Flavor Crisco, you can substitute with another type of shortening, but the flavor will be slightly different.
Try using different types of flour, such as whole wheat or gluten-free flour, but be aware that this may affect the texture of the lefse.
For a savory version, omit the sugar and add a pinch of garlic powder or onion powder to the potato mixture.

FAQs (Frequently Asked Questions)

Q: Can I use real potatoes instead of instant mashed potatoes?

A: While it’s possible, this recipe is specifically designed for instant mashed potatoes, which provide a consistent texture. Using real potatoes will require adjusting the recipe and may not yield the same results.

Q: Why is it important to cool the potato mixture completely?

A: Cooling the mixture allows the starches to set and prevents the flour from becoming overworked, resulting in a more tender lefse.

Q: How do I prevent the lefse from sticking to the griddle?

A: Make sure the griddle is hot enough and lightly greased if needed. Also, be sure to dust the lefse with flour before placing it on the griddle.

Q: My dough is too dry and crumbly. What should I do?

A: Add a tablespoon of water at a time until the dough comes together. Be careful not to add too much water, or the dough will be sticky.

Q: Can I make the dough ahead of time?

A: Yes, the dough can be made a day or two in advance and stored in the refrigerator. Just be sure to bring it to room temperature before rolling it out.

Final Thoughts

This dairy-free instant potato lefse recipe is a delightful way to enjoy a classic Scandinavian treat without compromising on flavor or texture. Whether you’re a seasoned lefse maker or a curious beginner, this recipe offers a simple and satisfying experience. Don’t be afraid to experiment with different toppings and flavor variations to create your own unique lefse masterpiece. Gather your family and friends, and share the warmth and joy of homemade lefse together. I hope you enjoy it as much as my family and I do!

Instant Potato Lefse-No Milk/Cream Recipe