Norwegian Instant Potato Lefse

Ingredients:

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

Lefse dough:

2 cups chilled potato mixture 1 c. flour

Cooking Instructions:

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.

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.

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