3 large baking potatoes
2 Tbsp butter
¼ cup heavy cream
½ Tsp. sugar
1 Tsp. salt
1 cup flour, or more
Boil the potatoes without peeling, peel and mash while still warm and put through ricer. To get the lumps out, you might have to put them through ricer more than once.
Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight.
Mix in 1/2 cup flour.
Divide into 15-16 balls if you want dinner-plate size.
Using a grooved rolling pin with sock, (sock optional), and pastry canvas, roll each ball out as thin as possible.
Use flour as needed (but not too much), and keep balance of dough in the refrigerator.
Bake each lefse on medium to hot griddle, turning until both sides are flecks with brown. Do not overbake.
Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore.
Call toll free at (800) 979-3346.