Peel the potatoes while still warm and run them through a potato ricer twice. ▢ Let the potatoes cool in an uncovered bowl in the fridge. ▢ Stir the salt, sugar, melted butter, and cream into the riced potatoes. ▢ Slowly add the flour and knead by hand until you get a good consistency.
3
Don't add more flour than necessary! Roll the dough into a long sausage and divide into about 7 or 8 pieces if using an 18 inch griddle.
4
If using a smaller griddle or frying pan, divide the dough into 10 - 12 pieces. ▢ Roll each piece into a ball and then press into a flat circle, using the edges of your hands to form the dough into a nice circle shape without any cracks.
5
This is important, otherwise you won't get round lefser. ▢ Heat up your griddle on medium/high heat. ▢ Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan.
6
Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner.
7
Don't use too much flour, as then the edges can become hard. ▢ Roll the lefse onto your lefse stick and then gently unroll it onto your griddle.
8
After a minute or two check the underside of the lefse for brown spots and then use the lefse stick to flip the lefse and cook on the other side. ▢ Use the lefse stick to remove the lefse from the griddle and place it in a folded damp sheet or tablecloth.
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