Norwegian Potato Lefse

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Cook the potatoesBoil the potatoes. Peel the potatoes while still warm and run them through a potato ricer twice.
2. 2Let the potatoes cool in an uncovered bowl in the fridge.
3. 3Stir the salt, sugar, melted butter, and cream into the riced potatoes.
4. 4Slowly add the flour and knead by hand until you get a good consistency. Don't add more flour than necessary!
5. 5ShapeRoll the dough into a long sausage and divide into about 7 or 8 pieces if using an 18 inch griddle. If using a smaller griddle or frying pan, divide the dough into 10 – 12 pieces.
6. 6ShapeRoll 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. This is important, otherwise you won't get round lefser.
7. 7Heat up your griddle on medium/high heat.
8. 8Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan.
9. 9Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner. Don't use too much flour, as then the edges can become hard.
10. 10ShapeRoll the lefse onto your lefse stick and then gently unroll it onto your griddle.
11. 11After 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.
12. 12Use the lefse stick to remove the lefse from the griddle and lay the it in a folded damp sheet or tablecloth.