Follow this lefse recipe and these instructions to make perfect lefse!

These instructions are based on using our famous Aunt Charlotte’s lefse recipe but techniques can easily be applied to your favorite recipe too

8-easy-steps-preview – Lefse Time

Making Lefse in 8 Easy Steps

All lefse grill and lefse kit purchases qualify for a FREE copy of Making Lefse in 8 Easy Steps.


  • 4 cups riced potatoes

  • 1/4 cup butter

  • 1/2 cup heavy whipping cream

  • 2 tsp sugar

  • 1 tsp salt

  • 1 1/2 cups flour

Step 1: Boiling

Peel 2 to 2 ½ lbs of russet potatoes. Rinse and cut potatoes in half and then quarters. It’s important that your potato pieces are of similar size so they are all cooked through at the same time. Place potatoes into a large pot of salted water and boil until fork tender. (You should be able to pierce potatoes with a fork easily.)

Note: This will yield 4 cups of riced potatoes equaling 12 lefse rounds, you can easily double this recipe for a larger batch.

Note: We highly recommend using a good quality brand russet-burbank potato. Our favorite here at Lefse Time? Kitchen Kleen. Grown right here in Wisconsin!

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To ensure your potatoes cook evenly, cut them into pieces that are roughly the same size, and place them in the salted water before you bring it to a boil.

Step 2: Ricing

When the potatoes are done boiling, drain into a large colander. Drain well and rice. Don’t waste a lot of time here, your potatoes need to be warm to melt the butter in the next step. To help keep your potatoes warm, rice them into the empty pot you used for boiling. Rice all your potatoes and then measure out 4 cups (lightly packed) into another large bowl. Note: Make your ricing a bit easier and only fill the ricer basket 1/2 to 2/3’s of the way full. And take it slow, a lot of pressure all at once and the potatoes will come out too fast and all over. They are very hot and can burn your skin.

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Drain the potatoes in a large colander then return them to the empty pot to avoid washing more dishes.

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Rice the potatoes using a potato ricer. (Need a potato ricer? Visit our Products section.)

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Try to work quickly when ricing potatoes–your potatoes need to be warm to melt butter in the next step.

Step 3: Cooling

To your 4 cups of riced potatoes, add 1/4 cup butter in pats so it melts in evenly. Stir a few times to get the butter mixed in well. Cover and refrigerate overnight. If you would like to cook the same day you can cover the potatoes with a towel and set aside on your countertop until they are completely cooled. Or to cool faster, place uncovered in refrigerator for 30 minutes, pull out and stir, refrigerate 30 minutes longer, stir. Keep repeating until cooled. Even faster? Use the freezer. Same process: freezer, stir, freezer, stir until cool.

Note: If you can, let the potatoes cool off a bit at room temp before covering. If they are still steaming hot, all that steam will condense on the lid and give you extra water.

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Add pats of butter to your riced potatoes to melt, then set the bowl aside to cool completely.