Instant Potato Norwegian Lefse is a wonderful treat that brings back memories of my grandmother’s kitchen, where the aroma of warm potato bread filled the air. This soft, pillowy flatbread is so much easier to make than you might think, and I just know your family will love it.
What makes this recipe truly special is how it starts with simple pantry staples—just potatoes, butter, milk, and a touch of sugar—combined to create that perfectly tender, authentic Norwegian texture. The key is getting your base mixture just right in that first step, boiling everything together before we move forward with the magic.
I love serving this warm, right off the griddle, with a little butter melted into each one—it’s the kind of comfort food that brings everyone to the table. My grandchildren ask for this again and again, and now I’m so happy to share it with you, dear.
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Instant Potato Norwegian Lefse
Ingredients
- 4 cup Potatoes
- 4 tablespoon Sugar
- 3 cup Water
- 2.5 cup Milk
- 1.5 cup Butter
- 3 teaspoon Salt
- 2 cup All-Purpose Flour
Instructions
- In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt.
- When the milk has come to a boil, add the potato flakes and stir until smooth.
- Pour the potatoes into a large bowl and refrigerate.
- When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough.
- Flour a counter surface and roll the dough out as thin as possible.
- Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
- Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top.
- Flip and cook for another 3-5 minutes.
- Continue to cook the individual slices until the potato dough is gone.
- You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time.
- Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.
