After refrigerating overnight, 'finish' the potato dough with all-purpose flour either by hand or with a heavy-duty mixer. If by hand, sprinkle the working surface with flour and gently knead 2-1/2 to 3 cups all-purpose flour into the dough. If with a mixer, use a dough hook at Speed 2 (Kitchen Aid). Add 2 cups of flour to start, then about 1/4 cup at a time. Dough is ready when it remains slightly sticky but rather smooth and elastic. If using a mixer, it's easier to finish the dough in two batches.

Put dough on a lightly floured surface and divide it into two parts. Roll each part into a log-shaped roll about two inches in diameter (see photo). Slice each log of dough into 10-15 pieces. Cutting into 10 pieces will roll out to lefse rounds about 12 inches in diameter. Cutting the dough into 15 pieces will roll out to smaller rounds about 10 inches across.

Distribute dough pieces on cookie sheets (cover with plastic wrap or wax paper) and put the cookie sheets with dough into the refrigerator. It's time now to preheat your lefse griddle to 450-475 F.  You will probably need to adjust the griddle temperature after baking your first lefse.

Sprinkle your working surface with flour (best is a covered lefse board or pastry cloth). Take a piece of refrigerated dough and flatten it with your hand. Begin rolling gently from the center of the dough outwards with a 'sock'-covered, rilled rolling pin (see photo on right). With each rolling stroke, rotate the direction slightly so the dough spreads out evenly into a round shape. Turn the dough over one or more times using a lefse stick, adding flour to the rolling pin and work surface as needed to prevent sticking. [NOTE: Painted rolling pin handles are colorful, but you might discover some unwelcome paint rubbing off and coloring your dough...  Fix the problem temporarily by putting some plastic wrap over the handles or permanently by sanding off the paint].

Turn the lefse with a little stick-trick: Insert the stick under the center of the lefse and gently push the stick to the opposite edge (see photo, left). Lift the dough with the stick until it clears the lefse board (see photo) and then 'roll out' the dough so that the other side of the dough faces up. Confusing, no? Use the rolling pin to continue making small, rotating strokes from the center to the outer edge. You may have to turn the dough with the stick several times, each time followed by several rolling-pin strokes.

When the lefse is as thin as you would like (you should be able to see the stick through the dough), use the stick to lift the dough and lay it out on the heated, UNGREASED griddle.

As the lefse bakes, check the underside to see when to turn it over (about 2-3 minutes, depending on the temperature of the griddle and the thickness of the round). There should be some light-brown spots. Some like lefse very lightly freckled; some like it with darker spots. When it's done to your liking, use the stick (as above) to turn the lefse to bake the other side. Gently press down air bubbles with the lefse stick as the second side bakes.

When the lefse is finished baking, slide the stick under the middle and lift the lefse off the griddle. Lay it on a smooth cotton towel. Fold the lefse in half and then fold it once again (see photo below). Cover the baked lefse with part of the towel to keep the lefse moist while cooling. Let the lefse fully cool before packaging.

If you plan to freeze lefse, place waxed paper between each lefse so that they don't freeze to each other. Package 4 to 6 lefse per plastic bag.