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“Cook time includes an overnight chill time. With Potato Lefse you may want to buy a lefse stick to help turn while baking. Look for my Milk Lefse recipe.”
13hrs 30mins

Ingredients Nutrition


  1. Peel, boil then rice the potatoes.
  2. Scald milk then add the butter, sugar and salt.
  3. Add this into the HOT riced potatoes and mix well.
  4. Let cool overnight.
  5. Add enough flour to make a stiff dough.
  6. Pinch off walnut size portions and roll THIN.
  7. Bake on lefse iron or large griddle.
  8. Watch carefully, so not to burn them, it only takes a minute for this step.
  9. When you see the lefse start to bubble and turn a light brown, flip and bake the other side.
  10. Lay it on top of waxed paper and keep stacking them up.
  11. Keep a piece of waxed paper on top to keep them from drying out.
  12. Store in airtight container.
  13. Butter and sprinkles lightly with sugar, roll up and eat.
  14. If needed; when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes.
  15. Potato Lefse is harder to handle then Milk Lefse at the rolling out and baking stage.

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