Ingredients:

  • 2 pounds / 900g Russet potatoes, peeled and quartered
  • 1 teaspoon / 5g salt, plus more for seasoning water
  • 1/2 cup / 115g unsalted butter, cold and cut into cubes
  • 1/2 cup / 120ml heavy cream
  • 1 cup / 120g all-purpose flour, plus more for dusting
  • 1/2 teaspoon / 2.5g salt
  • Unsalted butter, for greasing (optional)

Instructions:

  1. Place potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook until fork-tender. Drain well.
  2. While still hot, rice the potatoes using a potato ricer or food mill into a large bowl. Avoid overworking.
  3. Allow the riced potatoes to cool slightly until they are no longer steaming but are still warm.
  4. Gently mix in the cold butter until incorporated, then add the heavy cream and salt. Gradually add the flour, mixing until just combined. Don't overmix!
  5. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to overnight).
  6. Divide the chilled dough into 10-12 equal portions. On a lightly floured surface, roll each portion into a thin circle (about 6-8 inches in diameter). Aim for a tortilla-like thinness. Use plenty of flour to prevent sticking. Use lefse stick or flexible spatula to help with the transfer.
  7. Heat a large, ungreased griddle or cast-iron skillet over medium heat. Carefully place one lefse on the hot surface.
  8. Cook for 1-2 minutes per side, or until lightly browned and slightly puffed. Be careful not to burn them.
  9. Stack cooked lefse on a plate and cover with a clean kitchen towel to keep warm and pliable.
  10. Serve warm with butter, cinnamon sugar, or your favorite fillings.