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INSTANT POTATO LEFSE 
5 c. whole milk
1 stick butter
2 tsp. salt
1/4 c. cream
4 c. potato buds
2 tbsp. sugar

Heat milk, butter, salt, and cream. Pour over potato buds. Mix well. Let stand in refrigerator to cool completely. Best to mix in evening to cool overnight. Knead in 2 cups flour. Roll thin and bake on lefse grill. Use little flour when rolling.
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