Check out the blog post for photo detail on the entire process.

Prep Ahead of time!
I recommend prepping everything first. Have your oil next to the stove, cast iron pan on the burner, have a spatula ready to go (I usually use my fish spatula), and cheesecloth laying on the counter next to your food processor. You’ll also want a mixing bowl near your sink after ringing out the excess liquid from the cheesecloth.

For Removing the Liquid From the potatoes
Small batches of wringing out the liquid work better for taking out liquid, however, it should be noted that the longer you take the more likely your potatoes might start browning. So if you do small batches, I recommend doing 2-3 batches (no more).
There will very likely be some residual liquid that will eventually show up. I have done both the batch wringing and the one big one and there is ALWAYS liquid, however, the amount is less when I do the batches. It’s not a problem, just stir it up with your spoon/scoop and keep on going.

Cooking Process – made easier…
I have found using a cookie scoop is amazing for getting a fairly even amount and it’s less messy.