• Boil whole potatoes with skins on for 20-30 minutes, depending on size, until fork-tender. Peel when cool enough to handle, then rice using a potato ricer. Add to a 9"x13" pan and allow the steam to escape.
• Add melted butter, sugar, and salt to warm riced potatoes and mix to combine. Refrigerate overnight, uncovered, to dry them out further. If you begin early in the day, cool them for around 8 hours and continue with the recipe.
• Mix all-purpose flour into the potato mixture. Knead until the dough is smooth and soft, then roll into a log. It should not be sticky, so add more flour if needed!
• Use a pastry cutter to divide the dough into approximately 10 equal portions, about 4 to 5 ounces each. Roll each piece into a ball, then flatten into a disc. Use your palms to smooth the edges (see video).

Heat a large pan or tawa over medium heat. If using a griddle, set it between 400-425°F.

• On a floured dishcloth or a floured lefse board, roll out each disc with a rolling pin that's covered with pastry cloth/sleeve. Flip lefse as needed. Switch to a corrugated rolling pin (if you have one) and roll until you have a 10"-12" circle.
• Roll lefse onto the stick, then unroll onto the hot pan or lefse griddle. Cook for 30-60 seconds on each side or until brown blisters form. Use the lefse stick or thin metal spatula to flip them. Place cooked lefse between dish towels and continue until all lefse have been cooked. Once cool, store in ziplock bags.