If you haven’t had lefse its really a treat…soft, fluffy, yummy, potatoe-y comfort food. They will roll up nicely and are really pliable.

Servings 20
Prep Time 15 minutes
Cook Time 1-3 minutes
Passive Time n/a


2 lbs Russet potatoes
½ cup salted butter
1 ½ tsp salt
2 eggs
2 cups (300g) Josie’s Best GF Muffin and More Mix + some for dusting


Boil potatoes “with jackets on” until soft enough to mash.
Drain and peel potatoes, and then rice them. *you can  mash them if you don’t have a ricer BUT the ricer is a great tool for easy smooth,  zero clumps mashed potatoes.

Add butter and salt *salt is to taste here so you can certainly add a little more or less if you like.

Allow this mixture to get cold *important

When ready to make the lefse start preheating a nonstick style pan or griddle with no oil.

Prepare a rolling station with parchment and some Muffin and More for dusting.

To the potato mixture add 2 eggs and mix well.

Add 2 cups of Muffin and More and mix with a spatula to get incorporated then turn out onto  parchment and knead the dough a few times to really get the flour into the potatoes.

Take small handfuls (about ¼ cup) of the dough and roll into balls with about a 2 inch diameter

Dust parchment and rolling pin well and roll the balls out to about 2mm thickness.

Use a wide spatula to scoop the lefse up and gently place it on a preheated surface.

Cook flipping once until just starting to brown on each side, about 2 mins. Per side. Your cooking surface needs to be medium hot- not smoking but warm enough to brown the lefses.