A Norwegian Christmas

Steps

1. Put the potatoes in a large pot, cover them with cold salted water and bring to a boil. Simmer until very tender when pierced with a knife, 15 to 20 minutes. Drain well, then return them to the warm pot for a minute or two to steam dry.
2. While the potatoes are hot, press them through a potato ricer into a large bowl. Rice them a second time for the smoothest lefse. You should have about 4 cups.
3. Add the butter, cream, sugar and salt and stir until the butter melts. Spread the potatoes out in the bowl to cool, then cover and refrigerate for at least 4 hours, or overnight. Cold potatoes need less flour, and less flour makes more tender lefse.
4. Heat a lefse griddle to 500°F, or heat a large dry cast-iron skillet or griddle over medium-high heat. Do not grease it.
5. Work the flour into the cold potatoes with your hands just until a soft dough forms. Divide it into 16 balls, a scant 1/3 cup each, and keep them in the refrigerator while you work.
6. Rub flour into a pastry cloth and a cloth-covered rolling pin. Roll one ball from the center out into a very thin round about 10 inches across, turning it and dusting it with flour as needed. It should be thin enough to see the cloth through it.
7. Lift the round with a lefse stick, or roll it loosely around the rolling pin, and lay it on the griddle. Cook until bubbles rise and brown spots appear on the bottom, about 1 minute. Turn it and cook the other side until spotted, 30 seconds to 1 minute more.
8. Stack the cooked rounds between clean dish towels as they come off the griddle, so the steam keeps them soft. Roll and cook the rest, flouring the cloth and the pin again each time.
9. Serve warm or at room temperature. Spread a round with soft butter, sprinkle it with sugar and cinnamon, and roll it up or fold it into quarters. Or lay on thin slices of brunost.