I was reading your lefse recipes on your web site and didn’t see any using instant mashed potatoes. I love lefse and learned to make it because I moved so far away from my relatives who baked it when I was growing up. Because of time constraints (working, going to college and being a single Mom to 3 kids), I started using instant mashed potatoes to reduce the time it took to provide my family with this treat. Here’s the recipe I use:
- Bring to a boil (microwave works fine):
- 3 cups water
- 16 tablespoons butter (½ lb.)
- 8 teaspoon salt
- Add above to:
- 9 cups dry instant potato flakes
- 3 cups milk
- 4 scant cups flour
Mix well, make into long roll. Cut into 4 dozen pieces. Refrigerate in single layers on cookie sheet between waxed paper layers which have been sprayed with vegetable spray. Refrigerate overnight or until thoroughly chilled.
Roll out as pie crust into dinner plate size pieces. Keep pieces of lefse dough refrigerated until ready to roll them out. Use lefse stick to lift from pastry board to griddle and to turn to brown both sides.
Bake at 350 degrees to 375 degrees on lefse iron/griddle or pancake griddle. Bake until browned bubbles appear.
Remove excess flour from griddle between baking each sheet. Pastry brush works well. Stack sheets together and cover with a towel until baking is finished to prevent drying out. Brush any excess flour off sheets of lefse before folding and storing in zip lock bags. Freezes very well. If sheets have dried, add a dampened piece of towel to zip lock bag, placing it flat over the sheets of lefse before freezing or storing.
Warm slightly in microwave before serving. Makes about 4 dozen