Using electric mixer, mix until perfectly mixed. Dough can have absolutely no lumps. Measure out to make sure you have 8 cups. Let cool and place in fridge overnight covered. Divide potatoes into 3 parts using 3 bowls, and add 1/2 to 3/4 C. flour. Knead flour into potatoes using hands. From each bowl make small balls about the size of an egg. Place on bar/cookie sheet and put back into fridge to keep cool. Take out a couple at a time.
Turn on lefse griddle (We used 400). Once hot enough you may start placing lefse on the griddle to fry. In a large bowl add a few cups of flour for use later. On the roll out circle, add flour. Make sure your roll out area and rolling pin have enough flour. The rolling pin should have a tube sock over it assisting the lefse not to stick. Take one ball at a time and roll out, adding flour when necessary. Once thin enough, use the lefse stick to roll the lefse onto the stick, shake excess flour off and unroll onto the lefse griddle. To roll up the lefse, place stick about an inch in from edge and flip lefse over the stick and rotate stick until lefse is rolled onto it. Fry on one side until lightly brown spots appear, flip and do same on other side; you may pat down air bubbles if you prefer. Once lefse is done on the griddle, take off and place in between layers of dish towels and bath towels. There should be enough towels to keep the lefse warm so they don't become brittle and hard. Place the lefse on the dishtowels as they are finer. After each roll out stir up flour on rolling surface. After each fry on the griddle wipe off the excess flour. Continue process until done.
Once done frying lefse, fold each in half and place in between layers of a dishtowel to let cool overlapping about halfway on each lefse. Once cool, fold again and put in ziplock bags to freeze or place in fridge.
Items needed: lefse griddle, lefse stick, rolling pin and lefse cloth.
