Ingredients :

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4 cups potato flakes
4 tsp. sugar
3 cups boiling water
1-1/3 c. whole milk
1-1/2 c. margarine
1 cup Half & Half
3 tsp. salt

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Method :

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Place dry ingredients into 3 quart bowl. In a saucepan, bring to boil water, milk, Half & Half, and margarine. Stir liquid into bowl of potato mixture until smooth. Refrigerate overnight.

Lefse dough:
2 cups chilled potato mixture 1 c. flour
Work together with hands until flour has been absorbed. If sticky, add more flour. Place about 1 cup of dough on floured board and roll as thin as possible.
Cut with 4-inch cookie cutter or 1 pound coffee can. Bake on hot griddle until light brown blisters appear; turn to complete baking. (Electric skillet or pancake griddle set at 400 degrees F.). Repeat process until all of potato mixture is used. Yield: 100 (3-inch) pieces.