Lefse

I have a few recipes for Lefse given to me by my grandmother, stating they wer her grandmother's recipes. I love lefse, and want to make some. What I need to know is how important it is to use steamed and riced potatoes versus potato flakes or instant potatoes? Does anyone have a good recipe? I am not the greatest at rolling them thin. This is my great great grandmother's recipe ( Emma S. Moen b.1857, Lom) 5 cups mashed potatoes 2 tbsp butter 1 tsp sugar 1.5 cups flour 1 tsp salt Cook potatoes and mash the day before. Mash again before measuring. Mix ingredients. Roll on floured board unto flat thin circles and fry on ungreased griddle. Wrap in dish towels and store in refrigerator. Serve like bread with butter.