2 c. milk
1/2 c. butter
1/4 c. veg oil
1/4 c. sugar
1 T. salt
4 c. instant Idahoan premium mashed potatoes (I can only recommend this brand. The only other way to go is to use real potatoes like you are supposed to.)
4 c. flour
Bring the first 4 ingredients to a boil. Remove from heat and add sugar, salt and potatoes. Allow to cool, divide into four (yogurt) containers and chill in refrigerator overnight.
Preheat lefse griddle to 400 degrees (425 for aluminum griddle).
Remove only one container of your potato mixture at a time from the refrigerator. Add enough flour to your potato mixture so it is no longer sticky (use 1 cup per container as a guide, you may need less-but probably will need more). Form into 1 1/2 oz. balls. You want to keep this mixture as cold as possible so it will require less flour, roll out easier, and not rip as easily.
Check again to make sure mixture isn't too sticky (if it is, add more flour) then roll into thin 12" rounds on a floured pastry cloth with a rolling pin and sleeve (also floured). Regularly re-flour the pastry cloth and the rolling pin so the lefse does not stick.
Loosen the sheet of lefse from the pastry cloth by sliding the lefse turning stick underneath the entire sheet. When loose, slide the lefse stick under the lefse again and use it to transfer to the hot griddle. Lay half the sheet on the griddle and use the stick to roll the other half onto the griddle.
Cook until the lefse starts to bubble up and get light brown spots, then flip. When the second side is done, remove from the griddle and stack between two towels.
Bush the griddle quickly with a towel between every sheet, or the excess flour will begin to burn.
Allow to cool completely between the towels, then store however you like (we store in a 2 1/2 gallon ziplock-in the fridge if we do not expect to finish within a few days or it can be left out if you are going to finish sooner).
Yield is approx 40 12" sheets of lefse.
