8 c. riced potatoes
2/3 c. corn oil
1/2 c. evaporated milk
1 tsp. salt
1/4 c. sugar
Gently mix above ingredients and cool, covered, in refrigerator several hours or overnight. Add 2 cups of flour to mixture, right before frying on lefse grill at 500°. Roll out as thin as possible on floured board with rolling pin. Brown lightly and turn only once, to avoid drying out.