Place dry ingredients into 3 quart bowl.

In a saucepan, bring to boil water, milk, Half & Half, and margarine.

Stir liquid into bowl of potato mixture until smooth.

Refrigerate overnight.

Lefse dough:.

Work together with hands until flour has been absorbed.

If sticky, add more flour.

Place about 1 cup of dough on floured board and roll as thin as possible.

Cut with 4-inch cookie cutter or 1 pound coffee can.

Bake on hot griddle until light brown blisters appear; turn to complete baking.

(Electric skillet or pancake griddle set at 400 degrees F.).

Repeat process until all of potato mixture is used.

Yield: 100 (3-inch) pieces.