Lefse

Let's Cook

1. Step 1.

   Place in a pot and add cool water to cover: 1 pound (455g) russet potatoes, peeled and cut into quarters

2. Step 2.

   Bring to a boil, then reduce the heat to a simmer and cook until very tender, about 15 minutes. Drain the potatoes well and put them through a ricer into a large bowl (alternatively, mash the potatoes until very smooth). Add: 4 tablespoons (55g) unsalted butter, softened; ¼ cup (60g) milk or heavy cream; ½ teaspoon salt; ½ teaspoon sugar

3. Step 3.

   Taste and adjust the seasonings if needed. Cover and refrigerate until cold, at least 4 hours or overnight. Add to the potatoes: 1 ¼ cups (155g) all-purpose flour

4. Step 4.

   Mix in until combined, then transfer the dough to a lightly floured work surface and knead briefly until smooth and pliable, adding a little extra flour if needed. Divide the dough in half, roll each half into a 1-inch-thick log, and cut each log crosswise into 8 pieces.

5. Step 5.

   Heat a dry skillet over medium heat until hot.

6. Step 6.

   Working with 1 piece of dough at a time and keeping the rest covered, roll out each piece of dough into a round as thin as possible, flouring the surface and the dough lightly as needed; some sticking is fine. Transfer the dough to the skillet (a bench scraper can help lift up the tender dough) and cook until browned in spots, 1 to 2 minutes. Flip and cook the second side, 1 to 2 minutes more. Transfer to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining dough.