Combine mashed potatoes, butter, half and half, salt, and sugar together in a bowl. Pour boiling water into bowl and mix. Gradually add flour until incorporated.
Make 12 balls of dough for larger lefse or 18 for smaller ones. Refrigerate until chilled.
Roll thin with lefse or regular rolling pin.
Cook lefse on a griddle on the hottest setting until done on both sides. Place each piece between paper towels.
When finished, cover with plastic wrap so they don’t dry out.
Recipe Notes
Recipe courtesy of Pearl’s daughter, Margie Jurgensen, via Barb Murphy, Towerville (Utica), WI.