It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Lefse (Easy Instant Mashed Potato Version)
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Lefse is a traditional Scandinavian flatbread made from potatoes. This easy, instant mashed potato version is perfect for those who want to enjoy lefse without all the effort.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
1/4 cup unsalted butter
1 teaspoon salt
1 cup boiling water
3 cups dry instant mashed potato flakes
1 cup milk
1 cup all-purpose flour
directions
Combine the butter, salt, and boiling water in a large measuring cup. Stir until the butter melts.
Place the instant potatoes in a large bowl. Pour the water mixture over the potatoes and stir until incorporated.
In another bowl, whisk together the milk and flour until smooth. Add to the potatoes and mix until all is smooth and combined. Cover the bowl and place in the refrigerator just until cooled.
Using golf ball sized amounts of the lefse dough, roll out the dough on a lightly floured work surface until very thin. Stack the raw lefse between sheets of waxed paper while you roll out the remaining dough.
Heat a non-stick griddle over medium-high heat. Add the lefse one at a time or as many as will fit on the griddle and cook, turning as needed, until browned on both sides. Remove the cooked lefse from the griddle and place in a single layer on a parchment paper lined baking sheet to cool.
The lefse can be served slightly warm or let cool completely and store in an airtight container at room temperature. The lefse can also be frozen.
recipe tips
Use a well-floured surface to prevent sticking while rolling out the dough.
Roll the dough as thin as possible.
Keep uncooked lefse covered to prevent drying out.
Spread the lefse with butter, then dust with sugar or cinnamon sugar. Roll up and eat.
Experiment with different sizes of lefse, from small rounds to larger ones. Larger pieces are harder to work with as they can tear easily while cooking.
Traditionally, lefse is served with butter and sometimes with cinnamon and sugar. You can also use it with savory fillings like ham and cheese or sweet fillings like fruit and whipped cream.
Remember to flip the lefse gently to prevent tearing.
Serve the lefse warm or at room temperature (when cold, it may fall apart easier).
Use a rubber spatula to help lift the rolled lefse from the work surface to prevent tearing.
If the dough feels too sticky, add a little more flour as needed for rolling.
Serve lefse alongside traditional Scandinavian dishes such as lutefisk or gravlax for a complete meal experience.
For a gluten-free version, use a gluten-free flour blend that has xanthan gum for proper binding.
common recipe questions
Can I use real potatoes instead of instant mashed potato flakes?
Yes, you can use real mashed potatoes, but this recipe is developed to use instant. We have other lefse recipes that are made from scratch.
Is it necessary to cool the dough before rolling it out?
Cooling the dough makes it easier to handle and roll out.
How do I know when the lefse is cooked?
Lefse is done when it has light brown spots on both sides and has a slightly dry texture.
How should I store leftovers?
Store it in an airtight container (put sheets of waxed paper between the pieces) at room temperature for up to 2 days or freeze for longer storage.
Can I prepare this dough ahead of time?
Yes, the dough can be made a day ahead and kept refrigerated.
Can I make this lefse without a non-stick griddle?
You can use a non-stick skillet instead of a griddle. Lefse isn't browned using fat so you need a non-stick or well-seasoned cooking surface.
Can I freeze lefse?
Yes, lefse freezes well. Wrap it well with sheets of waxed paper between the pieces and freeze for up to 3 months.
Can I substitute a different type of flour?
You can use whole wheat flour or gluten-free blends, but keep in mind that this may alter the texture and flavor of the lefse.
How can I flavor the lefse?
You can add spices like cinnamon or nutmeg to the dough for a sweet version or herbs like rosemary or garlic for a savory twist. Traditional lefse does not have these flavorings, however.
What is the best way to roll out the dough?
Flour your work surface and rolling pin generously to prevent sticking, and aim for a thickness of about 1/8-inch or less for a traditional lefse texture.
How do I know when the lefse is done cooking?
Lefse is ready when it has light brown spots on both sides, indicating it has cooked through but hasn't dried out.
How can I reheat frozen lefse?
Thaw in the refrigerator or at room temperature, then reheat on a griddle or in a non-stick skillet over low heat until warmed through.
What is the significance of lefse in Scandinavian culture?
Lefse is often associated with holidays and family gatherings in Scandinavia, symbolizing tradition and hospitality.
tools needed
Large Liquid Measuring Cup: For combining the butter, salt, and boiling water. A measuring cup typically has a pouring spout, making it easier to pour the mixture over the potatoes. You can also use a bowl or other container.
Large Bowl: For mixing the instant potato flakes with the hot water mixture.
Whisk: For blending the milk and flour together until smooth.
Rolling Pin: For rolling out the lefse dough into thin rounds.
Floured Work Surface: A clean countertop or cutting board dusted with flour is needed as a workspace for rolling out the dough.
Non-Stick Griddle: Used for cooking the rolled-out lefse until browned on both sides. A non-stick surface is ideal to prevent the dough from sticking during cooking.
Parchment Paper: To line the baking sheet for cooling the cooked lefse, helping to prevent sticking and making cleanup easier.
Waxed Paper: For stacking the uncooked lefse to keep them separated.
Spatula or Flat Turner: Helpful for flipping the lefse on the griddle during cooking and transferring them to the baking sheet.
Airtight Container: For storing the lefse at room temperature or in the freezer.
Measuring Cups and Spoons: For measuring ingredients such as salt, water, and instant potato flakes.
what goes with it?
Butter and Sugar: Spread softened butter on the lefse, sprinkle with granulated sugar (or brown sugar for a caramelized flavor), and roll it up.
Cinnamon and Sugar: Similar to the butter and sugar method, but add a sprinkle of cinnamon for a warm, spiced flavor.
Jam or Fruit Preserves: Spread with lingonberry jam, raspberry preserves, or any favorite fruit jam for a fruity twist.
Nutella and Bananas: Smear Nutella over the lefse, add banana slices, and roll it up for a sweet, chocolatey treat.
Whipped Cream and Berries: Use lefse as a base for a dessert by adding whipped cream and fresh berries like strawberries or blueberries.
Butter and Salt: Keep it simple by spreading butter and adding a sprinkle of salt for a basic, savory snack.
As a Wrap: Use lefse like a tortilla and fill it with deli meats, cheese, and lettuce for a sandwich-style wrap.
Smoked Salmon and Cream Cheese: Spread cream cheese on the lefse, layer with smoked salmon, and add dill or capers for a Scandinavian-inspired dish.
Scrambled Eggs and Bacon: Wrap up scrambled eggs, crispy bacon, and a sprinkle of cheese for a breakfast lefse wrap.
Herring or Sardines: Pair lefse with pickled herring, sour cream, and chopped onions for a traditional Nordic flavor.
nutrition data
254 calories, 9 grams fat, 37 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
November 29, 2023
I ran out of milk and used heavy cream instead. I made the Mashed potatoes the night before and left to cool overnight in the fridge. The next morning I added the flour and made the dough. I used a flour sifter to dust a little flour to the dough so it wouldn't get too dry or too sticky and it worked perfect. I always thought my grandma made lefsa because every holiday at their house growing up, I remember it on the table, but my dad swears she never made it. Hmmm.. well, my kids and I love it so, I guess it doesn't matter where she got it.
July 28, 2019
I made this recipe recently.I made it for 24 servings instead of 6. The dough turned out quite dry and crumbly. I went ahead and added an extra 1/4 cup milk and it worked perfectly. Would highly recommend this recipe!
November 18, 2008
This lefse is great. Very easy to roll out and tastes great. I did substitute part cream for half of the milk. Many friends have asked for the recipe.
November 19, 2007
I have made lefse before, but this is the first time I used a recipe that called for instant potatoes. I had no luck at all with this recipe, as the dough seemed too flimsy to be able to roll very thin. And when baked it turned out quite hard and dry. I sought out a family friend who makes lefse with instant potatoes, and had much better luck with her recipe.
May 2, 2007
lefse is the best swedish food i have ever had! my grandma always made it and now she passed it on to my mom and my mom passed it on to me and i hope to pass it on to my children! i HIGHLY recommend this its just one thing you must do before you die