Lefse (Minnesota)

Place 900 grams of peeled, 5cm-cubed russet potatoes in a large stockpot, cover with 2 liters of cold lightly salted water, and bring to a rolling boil over medium-high heat. Reduce heat slightly to maintain a steady simmer, and cook for 18-20 minutes until a fork slides through potato cubes with no resistance. Drain potatoes completely to remove all excess water, then press through a potato ricer into a large mixing bowl while still hot.

Add 60 grams of melted unsalted butter, 60 ml of warmed heavy cream, and 5 grams of fine sea salt to the hot riced potatoes, stirring gently with a wooden spoon until fully combined into a smooth, lump-free mixture. Spread the potato mixture in a 2cm-thick even layer on a rimmed baking sheet, cover tightly with plastic wrap, and chill in the refrigerator for 30 minutes until completely cold to the touch (no residual warmth, to prevent sticky dough).

Transfer the fully chilled potato mixture back to the mixing bowl, and gradually add 120 grams of all-purpose flour, 2 tablespoons (15 grams) at a time, stirring gently with a fork after each addition until a soft, pliable, non-sticky dough forms. Do not overmix, as this will develop gluten and create tough lefse. Divide the dough into 12 equal 40-gram portions, rolling each into a smooth round ball, and cover all portions with a damp kitchen towel to prevent drying while rolling.

Lightly dust a canvas pastry cloth and grooved wooden lefse rolling pin (or standard rolling pin) with extra all-purpose flour to prevent sticking. Take one dough ball, flatten it into a 5cm disc, then roll outward from the center into a paper-thin 20cm (8-inch) round, turning the dough a quarter turn after every 2 rolls to maintain even thickness and prevent sticking. Stack finished rolled rounds between sheets of parchment paper on a baking sheet to avoid tearing.

Preheat a dry, ungreased cast iron griddle or flat skillet to medium heat (190°C / 375°F). Carefully lift one rolled lefse round with a long thin wooden lefse stick or wide offset spatula, and lay it flat on the preheated griddle. Cook for 45-60 seconds on the first side, until small air bubbles form across the top and light golden-brown spots appear on the bottom. Flip the lefse, and cook the second side for 30-45 seconds until matching light golden spots form.

As each lefse finishes cooking, transfer it to a clean linen kitchen towel set on a wire cooling rack, folding the towel over the growing stack to trap steam and keep the lefse soft and pliable as it cools. Let the stack cool for 10 minutes, then serve warm with softened butter, granulated sugar, or cinnamon sugar. Leftover cooled lefse can be wrapped tightly in plastic wrap and refrigerated for up to 1 week.