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Instant Potato Lefse


3 cups dry instant potato flakes
1/2 tsp salt
1/4 cup butter
3/4 cup water (approximately)
1 cup milk
1 cup flour


Mix salt and potato flakes in a bowl. Put butter in one cup measuring cup and add water to make 1 cup, put in sauce pan and bring to a boil. Mix into potatoes with fork.

Add milk and mix thoroughly. Cover tightly and refrigerate one hour until cool. After cooled, work flour in with your hands and roll into balls ( about golf ball size). Cover tightly and refrigerate overnight or until thoroughly chilled.

Roll out and bake on a lefse grill that has been preheated to 500 degrees.