Norwegian Potato Lefse

Steps

1. Boil the potatoes until tender.
2. While still warm, peel the potatoes and pass them through a potato ricer twice.
3. Allow the riced potatoes to cool in the refrigerator in an uncovered bowl.
4. Mix in salt, sugar, melted butter, and cream into the cooled potatoes.
5. Gradually incorporate the flour, kneading by hand until the dough is well combined, avoiding excess flour.
6. Shape the dough into a long roll and divide it into 7-8 pieces for an 18-inch griddle, or 10-12 pieces for a smaller one.
7. Roll each piece into a ball, then flatten into a circle, ensuring no cracks form on the edges.
8. Preheat your griddle over medium-high heat.
9. Lightly flour your surface and roll each dough piece into a circle slightly smaller than your griddle. Begin with a smooth rolling pin, then use a corrugated pin as the dough thins.
10. Transfer the rolled lefse onto a lefse stick, then gently place it on the griddle. Cook for 1-2 minutes, checking for brown spots underneath.
11. Flip the lefse using the stick to cook the other side until done.
12. Remove the lefse from the griddle and keep warm in a folded damp cloth or towel.