Norwegian Potato Lefse

Steps

1. 1
   Step 1:

   Boil the potatoes.

2. 2
   Step 2:

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

3. 3
   Step 3:

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

4. 4
   Step 4:

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

5. 5
   Step 5:

   Slowly add the flour and knead by hand until you get a good consistency. Do not add more flour than necessary.

6. 6
   Step 6:

   Roll the dough into a long sausage and divide it 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.

7. 7
   Step 7:

   Roll each piece into a ball, then press it into a flat circle. Use the edges of your hands to form a nice circular shape without cracks.

8. 8
   Step 8:

   Heat a griddle over medium-high heat.

9. 9
   Step 9:

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

10. 10
    Step 10:

    Roll the lefse onto a lefse stick, then gently unroll it onto the griddle.

11. 11
    Step 11:

    After 1 or 2 minutes, check the underside for brown spots. Use the lefse stick to flip the lefse and cook the other side.

    2 min
12. 12
    Step 12:

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