Lefse from instant mashed potatoes

Here are two recipes using instant potato flakes. I have never tried them without "fresh, peeled potatoes" but my friend Peg Anderson makes them all of the time. That way you do not have to be concerned about some potatoes having more moisture in them than others.

1. 1 pkg. instant potatoes (20 serving size)
4 1/2 cups boiling water
1 1/2 or 1 3/4 cups canned evaporated milk
2 tsp. salt
4 tsp sugar
6 tsp butter ( 2 Tblsp)
8 cups flour or enough to roll out
Let it cool before rolling
Flour may vary to get it to rolling consistency.

2. I pkg instant Potatoes (14 serving sizs)
2 cups boiling water
1 small can evaporated milk
3 Tbsp. butter
1 tsp salt
2 tsp. sugar
flour enough to roll.
Too much flour will make them tough, but you
need enough to keep it from sticking.

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