1 lb. instant Idaho potato flakes (about 7 1/2 c.)
3 tbsp. white sugar
2 scant tbsp. salt
3 c. powdered milk
3 sticks butter
9 c. water

Mix dry ingredients together in large bowl. In large heavy kettle put butter and water. Bring to boil. Carefully add dry ingredients, stirring constantly. Let sit few minutes. Divide into 3 equal parts and refrigerate overnight. (large Cool Whip bowl size).

1 bowl at a time (leave rest in refrigerator) add about 1 1/2 cups flour per portion and roll on hot lefsa griddle. Makes 36-40 lefsas. Hint: Do not use Hungry Jack potatoes.