In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt.

When the milk has come to a boil, add the potato flakes and stir until smooth.

Pour the potatoes into a large bowl and refrigerate.

When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough.

Flour a counter surface and roll the dough out as thin as possible.

Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.

Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top.

Flip and cook for another 3-5 minutes.

Continue to cook the individual slices until the potato dough is gone.

You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time.

Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.