Norwegian Potato Lefse

Instructions

1. Prepare the potatoes
   Place the peeled potato chunks in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes. Drain well and return to the pot. Mash thoroughly until no lumps remain.
2. Make the potato mixture
   While the potatoes are still hot, add the butter, heavy cream, sugar, salt, and baking powder. Mix thoroughly until all ingredients are fully incorporated. Cover and refrigerate for at least 1 hour or overnight to chill completely.
3. Form the dough
   Once chilled, add the flour to the potato mixture and mix until a soft, pliable dough forms. Divide the dough into 16 equal portions and shape each into a ball. Keep covered with a damp cloth to prevent drying out.
4. Roll the lefse
   On a heavily floured cloth-covered surface, roll each ball into a very thin, round circle about 10-12 inches in diameter. Use a specialized lefse rolling pin if available, or a standard rolling pin. Work with one piece at a time, keeping the rest covered.
5. Cook the lefse
   Heat a large, flat griddle or skillet over medium-high heat. Lightly brush with vegetable oil. Use a lefse stick or thin spatula to carefully transfer the rolled dough to the hot griddle. Cook for about 1-2 minutes per side until light golden brown spots appear. Do not overcook.
6. Cool and stack
   Transfer cooked lefse to a clean towel and cover to keep soft and warm. Stack the lefse with towels between each layer to prevent sticking. Continue with remaining dough balls, adding more flour to the rolling surface as needed.
7. Serve
   To serve traditionally, spread each lefse with softened butter and sprinkle with cinnamon-sugar mixture. Roll up or fold into quarters before eating. Lefse can be served warm or at room temperature.