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1. Boil the potatoes until tender. Drain them well, return them to the pot, and stir over low heat, a few minutes, to dry the potatoes, being careful not to brown them.
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2. Mash the potatoes, using a potato ricer, in a heavy-duty electric mixer bowl. Add the remaining ingredients, except for the flour for rolling and dusting, and mix well.
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3. Blend together to form a nonstick dough. Knead and form into a smooth log. Divide it in 24 pieces. When you are ready to prepare the "Lefse", roll each into an 8-inch to 10-inch circle.
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4. Turn the "Lefse" as you roll it and keep it well coated with flour to prevent sticking. The dough is soft, but try to use as little flour as possible.
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5. Preheat an electric griddle or frying pan to 375°F, or use a griddle or frying pan over medium heat. Lightly grease it with oil.
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6. Shake excess flour off each circle of "Lefse" and place it in the pan. It will start to bubble; cook until the bubbles are lightly browned, about 1½ minutes.
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7. With a spatula, turn and cook the other side. Stack the "Lefse" on a wire rack as they are cooked, or wrap them in foil and keep warm in a 200°F oven.
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8. They can be frozen and quickly reheated in the frying pan or on the griddle.
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