Lefse

Ingredients

• 1.3kg russet potatoes, peeled
• 3 tbsp butter, plus extra to serve
• 1/3 cup heavy cream
• 1.5 tbsp sugar, plus extra to serve
• 1 tsp salt
• 1.5 to 2 cups all-purpose flour, plus more for rolling
• ground cinnamon, to serve (optional)

Before you cook

• Boil the peeled potatoes in salted water until fully tender, about 20 minutes, then drain thoroughly.
• Rice the warm potatoes until completely smooth, with no lumps.
• Work the butter into the warm riced potatoes until smooth, then mix in the cream, sugar, and salt.
• Cover the potato mixture and refrigerate overnight until fully cold.

Steps

1. Work the flour into the cold potato mixture a little at a time, stopping as soon as the dough is soft and just workable.
2. Divide the dough into 9 equal balls, keeping them chilled until ready to roll.
3. Heat a dry griddle or large flat skillet to about 190°C (375°F).
4. On a well-floured surface, roll one ball of dough out as thin as possible, about 2mm thick, reflouring as needed.
5. Carefully transfer the rolled round to the hot griddle using a thin spatula.
6. Cook for about 1 to 2 minutes per side, until lightly browned in spots.
7. Stack the cooked lefse between clean kitchen towels to keep them soft as they cool.
8. Repeat rolling and cooking with the remaining dough balls.
9. Serve the lefse folded or rolled with butter and sugar, or cinnamon-sugar.