3 c. potato flakes
1c. dry milk
1 2/3 tsp. salt
1 Tbsp. sugar
Bring to a boil 3 cups water and 1 stick margarine. Pour over dry ingredients and mix. REFRIGERATE OVERNIGHT.
Add 1 1/2 cups flour, cutting in with pastry blender or knead in with your hands. Take piece of dough the size of an egg and roll on well-floured pastry cloth as for pie crust, rolling as thin as possible with the lefse rolling pin. (It's a special rolling pin, which I cover with a special sock that I can throw in the wash. You can't wash the rolling pin, you have to use a brush to clean it otherwise. You could possibly get away with a regular rolling pin with the special sock cover.) Cook on top of lefse grill preheated to 425º. Turn with lefse turner when brown spots appear. Place lefse between cloths to keep it from drying out. Serve warm with butter and sugar or brown sugar--cinnamon is good too. Roll it up and enjoy!