Grandma's Lefse Recipe: A Scandinavian Holiday Tradition

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1. 1Step 1: Boil potatoes in a large pot of water until tender. Drain.
2. 2Step 2: In a large mixing bowl, use an electric beater to mix the potatoes, butter, cream, and salt until well blended and creamy.
3. 3Step 3: Using a large mixing spoon, fold the flour a third at a time into the potato mixture until it forms a firm, unsticky dough. The dough will be soft, but not sticky. You may need a little extra or a little less flour depending on the moisture in your potatoes.
4. 4Step 4: Preheat lefse griddle to 375 degrees.
5. 5Step 5: Break off a piece of dough about the size of a golf ball. Roll in the palm of your hand to form a ball. Place this on a generously floured board (preferably one covered with rolling cloth designed for making lefse), and gently pat the top with your hand to flatten slightly. Using a rolling pin designed for lefse, roll the dough until it's quite thin, about ¼-inch thick, and almost translucent.
6. 6Step 6: Gently slide a lefse stick under the rolled dough to loosen all the way around. Now, slide the stick under the middle of the dough and raise it off the floured board. Carry the dough on the stick to the heated lefse griddle (or a cast iron skillet) and place one side of the dough onto the surface of the griddle. Roll the stick to one side to lower the remaining dough onto the griddle.
7. 7Step 7: Bake for about 3 minutes, or until golden brown spots begin to form. Flip over using the lefse stick and cook an additional 3 minutes, or until the lefse has formed golden air bubbles. Use the lefse stick to remove the finished piece of lefse from the griddle and place it on a towel to cool.
8. 8Step 8: Repeat until all the dough has been used.