1¾ c water

1½ cubes butter

2 tsp salt

1½ Tb sugar

4 c instant potatoes

2 c milk

1¾ c flour

½ c sugar

additional flour

In big saucepan, heat water, butter, salt and sugar uncovered until boiling. Remove from heat. Add instant potatoes. Mix well. Add cold milk. Chill for 5 hours or overnight if you are the type to plan ahead.

Pre-heat lefse grill to 400 degrees. Add flour and mix well. Shape into cylinder and cut into 6 pieces. For each section, flour pastry cloth and roll out with Grandma Tolly's leftse rolling pin. Fry on leftse grill, turning with Grandpa Carl's decorated leftse stick (wow, this is a family affair!) . The goal is to get both sides brown before it all gets eaten. Place leftse between damped towels to steam.

Hints:

• Flour rolling pin.
• Janette recommends keeping uncooked lefse in refrigerator until you need another piece.
• Turn lefse often when you are rolling to get it thin and help keep it from sticking.