Basic Norwegian Lefse (Potato Bread)

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1. 1Step 1: Gather the ingredients.
2. 2Step 2: Position a rack in the center of the oven and heat to 175 F. Peel 2 pounds Idaho russet potatoes, making sure that no peels or eyes remain. Cut the potatoes into 1-inch pieces.
3. 3Step 3: Put the potatoes in a medium saucepan. Add enough cold water to cover the potatoes by about 1 inch. Boil the potatoes over medium-high heat until fork-tender, about 15 minutes.
4. 4Step 4: Drain the potatoes well. Place them on a rimmed baking sheet lined with parchment paper. Transfer to the oven to dry them further, about 15 minutes.
5. 5Step 5: Pass the potatoes through a ricer into a large bowl. You need them to be finely riced, so twice through the ricer might give you a better texture. You should have at least 4 cups of riced potatoes.
6. 6Step 6: Add 1/4 cup heavy cream, 1 tablespoon softened unsalted butter, 1 tablespoon granulated sugar, and 1 teaspoon fine salt.
7. 7Step 7: Mix until well combined. When the mixture is completely cool, cover and refrigerate for at least 8 hours, preferably overnight.
8. 8Step 8: Use a pastry blender to cut 1 cup (120 grams) all-purpose flour into the potatoes, or vigorously knead the flour in until you have a smooth dough.
9. 9Step 9: Preheat a lefse griddle or a large nonstick skillet to 425 F. You need a very hot surface to properly cook the lefse. Line a large plate with a damp kitchen towel. Dampen another kitchen towel and set aside.
10. 10Step 10: With the help of an ice cream scoop, divide the dough into 16 to 17 balls, about 2 3/4 ounces (78 grams) each.
11. 11Step 11: Generously flour a pastry cloth or board and a rolling pin. Roll out each piece of dough into a 10-inch circle (it doesn't have to be perfect), about 1/16 inch thick, dusting with more flour as needed.
12. 12Step 12: Gently brush excess flour off the dough. Carefully lift the dough with a lefse stick, the handle of a flat wooden spatula, or drape the dough over your rolling pin and transfer it quickly to the griddle.
13. 13Step 13: Cook the lefse until it begins to puff a bit. Take a peek under the lefse, and continue to cook until brown in places, about 4 minutes.
14. 14Step 14: Flip and cook the other side until brown in places, an additional 3 to 4 minutes.
15. 15Step 15: Transfer the lefse to the prepared plate, cover with the second damp cloth, and continue to cook the remaining dough, wiping the griddle clean after removing each lefse.
16. 16Step 16: Serve the lefse with butter, sugar, and cinnamon to taste, if desired, or your favorite fillings.