Always, always refrigerate your lefse dough if you are not going to immediately cook with it. Potatoes spoil very quickly and I would hate to see that you have to start all over. If, after mixing in your other ingredients to the riced potatoes, you find that your lefse dough is loose or sticky, putting your lefse dough in the refrigerator can really make a difference. A few hours in the refrigerator can really stiffen it up and make it much easier to roll out. And on the flip side, if you already have a fairly stiff dough, time in the refrigerator can make it very difficult to roll out.