Lefse – Norwegian Potato Flatbread

Ingredients

• 4 cups peeled and diced russet potatoes (about 3 medium potatoes)
• 4 Tablespoons salted butter, melted
• 1/2 cup heavy cream
• 2 Tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 1/4 - 1/2 cups all-purpose flour

Instructions

1. DAY ONE: Place potatoes in a medium saucepan and cover with water. Bring to a boil and cook until fork tender but NOT mushy, approximately 10-12 minutes. The potatoes should pierce easily but not fall apart. Drain potatoes. Lay foil out on your countertop and spread potatoes on top in a single layer to dry for about five minutes.
2. Using a potato ricer, press potatoes into a large bowl. Using a sturdy rubber spatula, mix in the butter, cream, sugar, and salt until smooth and combined. Place the bowl in the refrigerator uncovered overnight to allow the potatoes to dry out.
3. DAY TWO: Preheat griddle to 475 - 500.
4. Prepare your work space by covering a large cutting board tautly with a flour sack towel. Dust the towel well with flour, spreading all over the surface. Dust a Lefse rolling pin (a regular rolling pin can also be used) with flour as well.
5. Remove the potatoes from the refrigerator and break them up with your spatula. Add 1 cup of flour and mix it in with your hands to form a dough. Add about another 1/4 to 1/2 cup of flour one heaping Tablespoon at a time until dough is formed. Dough will be sticky, but you should be able to pinch a bit between your fingers without it sticking.
6. Divide your dough into quarters and the quarters into thirds. Working one piece at a time, roll dough into a ball between your hands and place on prepared work surface. Pat lightly into a round, then begin rolling, adding more flour as necessary. Flip and Lefse often, adding more flour underneath and rolling as thin as possible. Using a dowel or a chopstick (I use a butter knife), scoop the Lefse off of the work surface and place on griddle. Let cook for a couple of minutes until spotted brown, then flip and cook for a couple of minutes more. Removed finished Lefse to a plate and cover with a flour sack towel. Repeat.
7. Serve warm with butter (or wrapped around turkey or hot dogs!).

Notes