Norwegian Potato Lefse

Ingredients

• 3 lbpotatoes, boiled and riced
• 1 tspsalt, for the dough
• 1 tspsugar, for the dough
• 1/4 cupbutter, melted, for the dough
• 1/4 cupheavy cream, for the dough
• 2 cupall-purpose flour, plus extra for rolling — use as little as possible
• 14 tbspbutter, softened, for serving
• 3/4 cupgranulated sugar, for serving
• 1 tbspheavy cream, for serving

Method

1. 1

   Boil the potatoes until tender. Peel while still warm and pass through a potato ricer twice. Spread in a bowl and cool, uncovered, in the fridge.

2. 2

   Stir the salt, sugar, melted butter, and cream into the cooled riced potatoes. Gradually add the flour, kneading by hand until a smooth dough forms. Add as little flour as possible — just enough to bring it together.

3. 3

   Roll the dough into a long sausage and divide into 7–8 pieces (or 10–12 for a smaller griddle). Roll each piece into a ball, then press flat into a circle.

4. 4

   Heat a dry griddle or heavy frying pan over medium-high heat. On a well-floured surface, roll each dough circle out into a large, paper-thin round slightly smaller than your griddle.

5. 5

   Transfer to the hot griddle using a lefse stick or wide spatula. Cook for 1–2 minutes until brown spots appear on the underside, then flip and cook the other side.

6. 6

   Remove and place in a folded damp cloth to keep soft and pliable while you cook the remaining lefse. Serve spread with softened butter, sprinkled with sugar, and rolled up.