Lefse

Step by stepInstructions

1. Boil the potatoes until very tender, then drain, rice or mash, and cool completely.
2. Mix in the melted butter, cream, salt and sugar, then chill the mixture thoroughly.
3. Knead in the flour gradually until the dough is soft but not sticky.
4. Roll golf-ball-size pieces into very thin rounds on a well-floured surface.
5. Cook each round on a hot dry griddle until blistered and lightly browned, about 1 minute per side, turning once.
6. Stack under a clean towel to keep soft, and serve with butter and cinnamon sugar.