Norwegian Potato Lefse

Start by boiling the potatoes until they are tender and easily pierced by a fork. While still warm, peel the potatoes carefully to preserve their softness, then pass them twice through a potato ricer to achieve a flawlessly smooth texture — this is key to making tender lefse. Place the riced potatoes in an uncovered bowl and allow them to cool thoroughly in the refrigerator; this step helps the dough come together properly later. Incorporate the salt, sugar, melted butter, and heavy cream into the cooled potatoes, stirring gently to blend with care. Gradually add the all-purpose flour to the mixture, kneading gently by hand until the dough attains the right consistency — soft yet firm enough to handle. Remember, add only as much flour as necessary to keep the dough tender. Shape the dough into a long log, then divide it into about 7 or 8 pieces if you're using an 18-inch griddle; for a smaller pan, split into 10 to 12 portions. Roll each piece into a smooth ball. Using the edges of your hands, gently flatten each ball into a round disc, taking care to avoid cracks at the edges, as these can cause the lefse to tear during cooking or rolling. Preheat your griddle to a medium-high temperature to ensure even cooking and that characteristic golden spotting. Lightly flour your work surface and begin rolling out each dough disc into a large circle slightly smaller than your griddle or frying pan. Start with a smooth rolling pin to spread the dough, then switch to a corrugated rolling pin to achieve the thin, delicate texture essential for authentic lefse. Use just enough flour to prevent sticking, as excessive flour can harden the edges. Carefully roll the thin lefse onto your lefse stick, then gently unroll it onto the heated griddle. Allow it to cook for about one to two minutes until you notice golden-brown spots developing on the underside. Flip the lefse using the lefse stick and cook the other side briefly until it too displays light browning. Once cooked, remove the lefse promptly and place it within a folded, damp cloth or tablecloth to keep it soft and warm. This wrapping also prevents the lefse from drying out as you prepare the rest.