Instructions

• Place the peeled, roughly 1-inch potato pieces in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender all the way through, about 15–20 minutes. Drain thoroughly.
• While the potatoes are still warm, rice them into a large bowl (push through a ricer or fine food mill). For an extra-smooth texture, rice them a second time.
• Add the 5 tablespoons softened unsalted butter to the warm riced potatoes and stir until the butter is fully incorporated and the mixture is smooth.
• Stir in the 1/4 cup heavy cream, 2 teaspoons sugar, and 1 1/2 teaspoons salt until thoroughly combined. Cover the bowl and chill the potato mixture overnight in the refrigerator.
• The next day, remove the chilled potato mixture from the refrigerator. Add 1 1/2 cups all-purpose flour to the potatoes.
• Knead the mixture until it comes together into a very soft, pliable (but not sticky) dough. You can knead by hand on a lightly floured surface or use a stand mixer with the paddle attachment. If the dough is sticky, sprinkle in a little more flour, a small amount at a time, until it is manageable.
• Lightly flour your work surface (or a pastry cloth) and divide the dough into 10 equal pieces. Keep the pieces you are not working with covered to prevent drying.
• Generously flour a pastry cloth or a clean, smooth cotton dish towel and flour your rolling pin. Take one dough piece, roll it into a ball, place it on the floured cloth, and press it into a flat disk. Sprinkle a little flour on top.
• Roll the disk as thin as you can without tearing, aiming for about 1/16 inch thickness. Add a little flour as needed to prevent sticking.
• Preheat a griddle or large heavy skillet over high heat (around 475–500°F). Lightly oil or spray the cooking surface.
• Using a long icing spatula or a wide, thin spatula, carefully lift the rolled lefse and transfer it to the hot griddle or skillet. Cook for about 1 minute on the first side, until speckled with brown spots. Flip and cook the second side about 1–2 minutes until it also has brown spots. Adjust the heat if the lefse is browning too quickly or taking too long.
• Transfer each cooked lefse to a large plate or a baking sheet lined with parchment, fanning them out so they cool without sticking together. Repeat with the remaining dough.
• Serve lefse warm or at room temperature. To store leftovers, let them cool completely, then wrap well in plastic wrap and keep at room temperature for several days (check for signs of spoilage). To freeze, fold lefse in half or quarters, place in a freezer bag or container, and freeze for up to 6 months.