Norwegian Potato Lefse

1. Boil the potatoes, peel them while still warm and pass them through a potato ricer twice.
2. Let the riced potato cool in an uncovered bowl in the fridge.
3. Stir the salt, sugar, melted butter and cream into the cooled potato.
4. Add the flour gradually and knead by hand to a good consistency, taking care not to add more flour than you need. Roll the dough into a long sausage and divide it into 7 or 8 pieces for an 18-inch griddle, or 10 to 12 for a smaller griddle or frying pan.
5. Roll each piece into a ball, then press into a flat disc, using the edges of your hands to coax it into a neat crack-free circle. This matters for round lefser.
6. Heat the griddle over medium-high heat.
7. Flour your work surface and roll each piece into a large circle a little smaller than your griddle, starting with a smooth pin and switching to a corrugated one as it thins. Go easy on the flour, or the edges will harden.
8. Roll the lefse onto a lefse stick and gently unroll it onto the griddle. After a minute or two, check the underside for brown spots, then flip it with the stick and cook the other side.
9. Lift it off with the stick and lay it inside a folded damp sheet or tablecloth.

Tips from the ZestyPlate Kitchen

• Rice the potatoes while they're warm, then chill the mixture before you add any flour. It makes a much better dough.
• Hold back on the flour and add only what the dough needs. Too much and the lefse turns tough instead of tender.
• Roll thin and even, dusting with a little flour and using a grooved pin if you have one.
• Stack the cooked lefse under a damp tea towel as you go to keep them soft.