Mike Johnston

For this recipe, why not use our recipe for Make Ahead Mashed Potatoes, or go for some Mashed Sweet Potato instead? The potato lefse is basically the Norwegian answer to the French crepe or the American pancake and traditionally uses just mashed potatoes, butter, milk, and cream to create a thin, fluffy, and delicate snack. While the traditional filling for potato lefse is just some butter melted inside it and then rolled, you can enjoy these potato lefses however you like. This recipe specifies that you can use either milk or cream when making potato lefse, but you need to make sure that you aren’t just getting any old type of milk or dairy – only the highest fat content will do.

Making mashed potatoes ahead of time takes so much of the slack away from your cooking day, especially if you are planning on cooking anything remotely complicated. Melt the butter and drizzle it all over the mashed potatoes, and then bake at 350 Fahrenheit for 40 minutes until the top begins to brown What Kind of Potatoes Should You Use for Mashed Potatoes? The beauty of these make ahead mashed potatoes is that they are not only incredibly convenient, but they taste a lot better as well when you make them ahead of time. Furthermore, making mashed potatoes ahead of time actually results in an even tastier side dish in the end.

And all the “recipe” entailed was soaking them in a bowl of Italian dressing – which is another delicious way to marinade them, don’t get me wrong! This recipe uses fresh button mushrooms to create the right texture for these marinated mushrooms, but you could also easily use the drained, canned versions instead. Most recipes involving mushrooms will tend to involve browning the mushrooms first, but this recipe uses boiling to cook the mushrooms first; why? Just make sure that you don’t try the mushrooms after boiling it before it gets a chance to absorb the marinade; freshly boiled mushrooms taste like earth and little else.

You can make these two ways: thick pancakes like I did, then slather butter and sour cream on top, OR thin them out with extra cream and make them into an Irish crepe. Use this recipe when you have leftovers from my Instant Pot mashed potatoes, my crock pot mashed potatoes or even my garlic mashed potatoes. This is one of the easiest ways to use up mashed potatoes, you only need one cup of mashed potatoes and a raw potato to make these! By adding in some mashed potatoes, as well as some baking powder for some light lift, you end up with an Irish boxty that is light and airy, while still maintaining that classic texture.