Norwegian Potato Lefse

Boil the potatoes. Peel the potatoes while still warm and run them through a potato ricer twice.

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Let the potatoes cool in an uncovered bowl in the fridge.

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Stir the salt, sugar, melted butter, and cream into the riced potatoes.

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Slowly add the flour and knead by hand until you get a good consistency. Don't add more flour than necessary! Roll the dough into a long sausage and divide into about 7 or 8 pieces if using an 18 inch griddle. If using a smaller griddle or frying pan, divide the dough into 10 – 12 pieces.

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Roll each piece into a ball and then press into a flat circle, using the edges of your hands to form the dough into a nice circle shape without any cracks. This is important, otherwise you won't get round lefser.

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Heat up your griddle on medium/high heat.

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Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan. Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner. Don't use too much flour, as then the edges can become hard.

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Roll the lefse onto your lefse stick and then gently unroll it onto your griddle. After a minute or two check the underside of the lefse for brown spots and then use the lefse stick to flip the lefse and cook on the other side.

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Use the lefse stick to remove the lefse from the griddle and place it in a folded damp sheet or tablecloth.