Norwegian Potato Lefse

Norwegian Potato Lefse

Ingredients:
potatoes, raw, skin
cream, fluid, heavy whipping
butter, without salt
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched

Directions:
Peel and cook potatoes in large pot of water.
Drain and mash.
In large bowl combine 8 cups mashed potatoes, cream, butter, salt and sugar.
Cover potatoes and refrigerate overnight.
Next Morning:.
Mix flour into the mash potato mixture.
Roll the mixture into 2 - 2 1/2 inch (approx.)
balls.
Place on plate and refrigerate to keep cold.
Taking one ball out of the refrigerator at a time, roll dough on a floured board using a a rolling pin covered with cotton, until very thin (like a tortilla).
Preheat griddle, iron skillet, or Lefse pan until very hot, reduce heat slightly.
Cook each piece on the griddle until light brown.
Remove to kitchen towel, cover to keep warm.
Stack lefse on each other to keep moist.
Serve with cranberry relish, preserves, or some like it with just butter with sugar sprinkled on it.