Norwegian Potato Lefse

• 3 Lbs Potatoes
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1/4 cup Melted Butter
• 1/4 cup Heavy Cream
• 1 1/2 cups All purpose flour
• 1/2 cup Flour
• 14 tablespoons Butter
• 3/4 cup Granulated Sugar
• 1 tablespoon Heavy Cream

Preparation

1. Boil the potatoes.
2. Peel the potatoes while still warm and run them through a potato ricer twice. ▢ Let the potatoes cool in an uncovered bowl in the fridge. ▢ Stir the salt, sugar, melted butter, and cream into the riced potatoes. ▢ Slowly add the flour and knead by hand until you get a good consistency.
3. Don't add more flour than necessary!
4. Roll the dough into a long sausage and divide into about 7 or 8 pieces if using an 18 inch griddle.
5. If using a smaller griddle or frying pan, divide the dough into 10 – 12 pieces. ▢ 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.
6. This is important, otherwise you won't get round lefser. ▢ Heat up your griddle on medium/high heat. ▢ Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan.
7. Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner.
8. Don't use too much flour, as then the edges can become hard. ▢ Roll the lefse onto your lefse stick and then gently unroll it onto your griddle.
9. 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. ▢ Use the lefse stick to remove the lefse from the griddle and place it in a folded damp sheet or tablecloth.