Lefse

Preparation

1. Put a large pot of water to a boil over high heat, when boiling, add potatoes, and cook until tender, about 15-20 minutes. Drain well.
2. Rice potatoes into a large bowl (using a potato ricer), continuing until you have 8 cups. Add oil, evaporated milk, sugar and salt, and mix well. Let cool (this is VERY important so that the dough doesn’t get too sticky!), then cover and refrigerate for a few hours, or overnight.
3. When ready to make the Lefse, add 2 1/2 cups flour + mix well. Divide dough into four log. Dough should be sticky and hold together, but not so sticky it’s impossible to work with; if necessary, add remaining 1/2 cup flour. Cut each log into 9 or 10 pieces, shape into small balls and place on plates in refrigerator.
4. If you have a Lefse grill, heat to 400 degrees. If not, set a wide, low-lipped nonstick pan over medium-high heat.
5. Generously dust work space with flour + flour a rolling pin. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk, and then gently roll dough into a large, thin circle a bit smaller than the size of your pan. Lift + flip  frequently so dough doesn’t stick; use more flour as needed. Brush excess flour from dough.
6. Use a thin spatula to carefully transfer to pan. Cook for 1 minute, or until Lefse is steaming and small bubbles appear on uncooked side flip + cook for 45 seconds or so.
7. When done with each Lefse, place on a clean dish towel + cover with another. Repeat, with the rest of your Lefse. Enjoy!