Traditional Potato Lefse

Peel 900g russet potatoes, cut into 5cm (2 inch) uniform chunks, and place in a large pot of heavily salted cold water. Bring to a rolling boil over medium-high heat, then reduce heat to medium-low to simmer for 15-18 minutes until fork-tender (a fork pierces chunks with no resistance). Drain fully, then push through a potato ricer into a large mixing bowl while hot for a lump-free texture; never use a blender or food processor, as this creates gluey potatoes.

Add 113g melted unsalted butter, 60ml warmed heavy cream, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt to the hot riced potatoes. Stir thoroughly with a wooden spoon until fully combined, then spread the mixture in a 1cm thin even layer on a rimmed baking sheet to cool completely to room temperature (about 30 minutes); warm potato dough will absorb excess flour and turn tough.

Transfer fully cooled potato mixture back to the mixing bowl, then gradually add 180g all-purpose flour, stirring gently with a fork until a shaggy dough forms. Turn dough out onto a lightly floured work surface and knead for 2-3 minutes just until smooth, adding up to 2 extra tablespoons of flour only if dough sticks heavily; over-kneading produces tough lefse. Divide dough into 12 equal 50g portions, roll each into a tight ball, and cover with a damp kitchen towel to prevent drying.

Preheat a flat cast iron griddle or specialized lefse grill to 204°C (400°F). Test heat readiness by sprinkling a single drop of cold water: it should dance across the surface and evaporate in 2-3 seconds when at the correct temperature. Lightly flour a cloth-covered grooved lefse rolling pin and pastry cloth to prep for rolling, to prevent thin dough from sticking.

Working with one dough ball at a time (keep remaining balls covered to prevent drying), press the ball into a 5cm (2 inch) disc, then roll evenly in all directions, turning frequently and dusting with minimal extra flour as needed, until it forms a 30cm (12 inch) wide circle that is almost paper-thin (you should faintly see the pastry cloth pattern through the dough). Carefully lift the thin dough circle using a long, thin wooden lefse stick to avoid tears.

Gently lay the rolled dough circle onto the preheated 400°F griddle, and cook for 45-60 seconds until the surface forms small bubbles and develops light golden brown speckles on the bottom. Flip carefully with the lefse stick, then cook the second side for 30-45 seconds until matching light brown spots appear; overcooking will make lefse crisp instead of soft and pliable.

Transfer each cooked lefse immediately to a clean cotton kitchen towel laid on a wire rack, folding the towel over the top to cover the bread as you stack cooked pieces. Trapping residual steam keeps lefse soft instead of stiff. Let the stack cool completely for 10 minutes before serving, or wrap tightly in plastic wrap to refrigerate for up to 1 week, or freeze for up to 3 months.