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Rate this recipe 2.7/5 (12 Votes)


  • 5 C whole milk
  • 2 1/2 t salt
  • 1 stick butter
  • 3 3/4 C potato flakes
  • 1 t baking powder
  • 4 C flour


Level of difficulty Average
Cost Average budget


Step 1

Heat milk, salt, and butter until 180 degrees.

Step 2

Mix in potato flakes.

Step 3

Chill 8 hours or overnight.

Step 4

Mix into potato mixture baking powder and flour. (Add more or less flour if dough is too sticky or stiff. Add water 1 T at a time if too stiff.)

Step 5

Roll into 1 1/2 inch balls. Roll balls out on floured surface until thin.

Step 6

Brown on hot griddle turning once.

Step 7

Serve with butter and jam.

Step 8

Refrigerate leftover Lefse.


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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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Lefsa Tortillas