Norwegian Lefse

Instructions

1. Prepare the potatoes
   Boil the peeled potatoes until fork-tender, about 20 minutes. Drain well and rice the hot potatoes using a potato ricer or food mill. Spread the riced potatoes on a baking sheet to cool completely and release excess moisture.
2. Make the dough
   In a large mixing bowl, combine the cooled riced potatoes, butter, heavy cream, sugar, and salt. Mix well until smooth. Gradually add the flour, mixing until a soft dough forms that is not sticky but still pliable. Cover the dough and refrigerate for at least 1 hour or overnight to allow the flour to absorb the moisture.
3. Divide and shape the dough
   Divide the dough into 16 equal portions and shape each into a ball. Keep the balls covered with a damp cloth while working to prevent them from drying out. Dust your work surface and rolling pin generously with flour.
4. Roll the lefse
   Take one ball of dough and flatten it with your hand. Roll it out on a well-floured surface with a lefse rolling pin (or regular rolling pin) until very thin, about 1/8 inch thick or thinner, forming a circle about 10-12 inches in diameter. Use a lefse stick or thin spatula to carefully lift and transfer the rolled dough to prevent tearing.
5. Cook the lefse
   Heat a large, dry lefse griddle or skillet over medium-high heat. Carefully transfer the rolled dough to the hot griddle using a lefse stick or large spatula. Cook until bubbles form and the bottom develops light brown spots, about 1-2 minutes. Flip and cook the other side for another 30-60 seconds. Transfer to a clean kitchen towel and cover to keep warm and soft.
6. Stack and cool
   As you cook each lefse, stack them between clean kitchen towels to keep them soft and prevent them from drying out. Allow them to cool completely before storing.
7. Serve or store
   Serve lefse warm or at room temperature. Traditional Norwegian serving methods include spreading with butter and sprinkling with sugar and cinnamon, or serving with savory toppings like smoked salmon. To store, place cooled lefse in a plastic bag and refrigerate for up to 3 days or freeze for up to 6 months.