Traditional Norwegian Lefsa

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Ingredients

6 Cups White Russet Mashed Potatoes
2 Sticks Margerine
3 tbsp Sea Salt
3 tbsp Milk
3 tbsp Cream
1 tsp Sugar
3 Cups Flour

Instructions

Prepare the Potatoes:
Boil the peeled and cubed potatoes until fork-tender. Drain the potatoes and let them cool slightly. Pass the potatoes through a potato ricer or mash them until smooth and lump-free. Allow to cool over night.
Create the Dough:
The next day, In a large mixing bowl, combine the mashed potatoes, softened butter, whole milk, cream, and sea salt. Mix well.
Incorporate the Flours:
Gradually add the all-purpose flour and potato flour to the potato mixture, stirring continuously until a soft dough forms.
Knead the Dough:
Transfer the dough to a well-floured surface and knead gently until the mixture becomes smooth and elastic. Add more flour if necessary to prevent sticking.
Divide the Dough:
Divide the dough into golf ball-sized portions.
Rolling Out the Lefsa:
On a cloth-covered board generously dusted with flour, roll out each ball of dough into a thin, round circle. Aim for a thickness similar to a tortilla.
Cooking the Lefsa:
Preheat a lefse griddle or a large, flat pan over medium heat. Carefully transfer the rolled-out dough to the griddle and cook each side until light golden brown spots appear. This usually takes about 1-2 minutes per side.
Stack and Cover:
Once cooked, stack the lefsa on a plate and cover them with a clean, damp cloth to keep them soft and pliable. Fold into quarters for easier storage.
Repeat:
Continue the process until all the dough balls are rolled out and cooked.
Serve or Store:
Serve the lefsa warm with your favorite toppings or fillings. Traditional options include butter and sugar, cinnamon, or even savory choices like smoked salmon and cream cheese. To store, cool the lefsa completely and layer them with parchment paper before storing in an airtight container. Refrigerate for short-term storage or freeze for longer preservation.