Cook 5 lbs. of Russet potatoes. Rice potatoes and allow time to cool, then rice them again (for this step, you need a handy dandy potato ricer!) Measure into a large mixing bowl and mix with spoon:
8 C. riced potatoes
1/4 C. sugar
1/4 C evaporated milk
2 tsp Salt
1/3 C vegetable oil
Add 2-3 C All-Purpose flour
Mix by hand until it feels right (word for word from the recipe). Divide dough into 3 equal portions. Set aside 2 portions in the refrigerator. Cut the remaining portion into 10 equal parts. Roll one part into a circular thin sheet measuring 14-15″ across. Bake on hot lefse grill.
Insider tip: lefse is best eaten when still warm from the grill, with a healthy lathering of butter and brown sugar. Roll up and enjoy!