Instructions

Place a large saucepan on fire and add the water to boil.

Once the water boils, add the milk, salt, butter and sugar and let them boil. When boiling, add your potato flakes and stir to a smooth consistency.

Pour this potato mixture into a bowl and refrigerate until it chills thoroughly

Once ready to prepare the Lefse, measure 2 cups of the potato mixture, add to1.5 cups of all-purpose flour and stir into a workable dough.

Prepare your rolling space for the dough, flour it, and roll it to be very thin.

Cut into multiple circular shapes (you may use a circular cookie cutter or the hollow side of a medium-sized glass)

Heat a teaspoon of oil in a skillet ready to cook the Lefse.

Cook the Lefse in batches each for 3-5 minutes on every side or flip when you notice blown blisters forming.

Continue cooking in batches until you finish all the dough. Cook several Lefse at a go if your skillet is large enough. If you cook enough Lefse and still have some dough remaining, you can refrigerate and cook it within 3 days.

When all your Lefse are cooked, serve with an accompaniment of your choice. I love applying butter or margarine to mine, but I also sometimes top it up with Jelly. You can also experiment with sugar and cinnamon.