Serves 6; 45 minutes
- 5 pounds russet potatoes, peeled and cut into small cubes
- 1/2 cup heavy cream
- 1/2 cup butter, plus extra for garnish
- 1/2 cup sugar, plus extra for garnish
- 1 teaspoon kosher salt
- 3 cups flour, plus extra for rolling
- Cook potatoes in boiling water until tender, about 20 minutes. Drain and rinse potatoes, then pat them dry.
- Use a ricer or potato masher to mash potatoes into tiny pieces.
- In a large bowl, mix together the cream, butter, sugar and salt, then mix in potatoes. Beat with an electric mixer until fully blended.
- Cover potato mixture loosely with parchment paper, and refrigerate overnight. This allows the potatoes to dry out slightly, which is desired.
- Remove potatoes from refrigerator, and fold in flour until just incorporated.
- Roll dough into golf ball-sized balls to make roughly 3 dozen lefse, or twice as large for 18 lefse. Keep balls of dough in refrigerator until ready to cook.
- Heat a large cast iron skillet or griddle over medium-high heat.
- Coat your work surface with flour. Roll a ball of dough in the flour, press the ball flat, then roll it as thin as possible with a rolling pin.
- Use a large, thin spatula to transfer the flat lefse to the hot skillet. Cook for 1-2 minutes, or until small bubbles appear.
- Flip the lefse, and cook another 45 seconds. Remove from skillet, then place on a clean dish towel or paper towel, covering with another towel to keep warm.
- Cook the remaining balls of dough, placing each between the two towels after removing from the griddle.
- Spread with butter and sugar if desired. Roll up before serving. Enjoy!