Instructions

1. Gather all the ingredients. Set a griddle on the range to preheat, or heat up an electric lefse grill.

2. Pour the instant potato flakes into a medium bowl. Add the salt and butter. Pour the boiling water over the potato flakes. Mix quickly with a fork until thick and smooth. Divide the mashed potatoes evenly between two bowls.

3. Add melted butter to each bowl with sugar. Mix well. Cover both bowls and refrigerate overnight.

4. Put flour into each bowl of potatoes. Work the flour in until the dough is easy to handle. Form the dough into balls. Use a small measure or ice cream scoop to assure that the portions are the same. Refrigerate the dough balls for a few hours or overnight.

5. Flour a board. Roll each dough ball out into a circle 9 to 12 inches in diameter. Brown the lefse on both sides on the griddle or lefse grill.

6. Put some butter and a little sugar on each lefse immediately after taking it off the grill. Roll the lefse up and serve hot.

7. Keep extra lefse warm on a plate between two clean kitchen towels. Offer jams, lingonberry sauce and sour cream for the lefse.