Soft Norwegian Potato Lefse

Chill. Put potatoes and enough cold water to cover by around 2.5 cm in a big pot. Tip in a generous pinch of salt, bring in order to a gentle boil over a medium-high flame, and cook till fully tender, 12 to 15 minutes off the start of the boil. Tip off the liquid well, next return potatoes to pot and heat over a low flame, mixing to drive off surface moisture, till dried out, 1 to 2 minutes. Rice the hot potatoes into a big bowl with a potato ricer. You should end up with around 25 ounces (750 g) of riced potato. Mix in butter till melted, next add cream, salt, and sugar and mix till there are no lumps left. Chill uncovered till cold plus firm, no less than 4 hours or up to 24 hours. Remove cold potato mixture from fridge and break it up with your hands into little pieces when ready to roll. Scatter flour uniformly over the top and mix by hand till a soft, cohesive dough forms, around 1 minute. The dough should feel cool, pliable, and a little tacky but not sticky. Share dough in 12 equal pieces, roughly 80 g every, plus push each into a disc. Gently flour both sides and hold covered with a towel so they do not dry out. Lay out one clean pastry cloth or kitchen towel plus flour it gently but uniformly. Flatten one disc on the towel till it's between 3 to 10 cm wide, next gently dust both sides with flour using a rolling pin. Starting off the center, roll outward using short, light strokes, turning plus flipping the dough often to prevent it off sticking to the cloth. Do not be stingy using extra flour—use what you need. Keep till the lefse is around 25 cm across plus close in order to translucent. (If you have a cloth using words or images on it, that helps: Roll till you can clearly read or see what's upon the cloth.) Heat a 30 cm nonstick skillet over a medium-high flame with 1 teaspoon of oil till oil is shimmering. Use paper towels in order to careful wipe skillet dry. Very with care lift the lefse off the cloth plus lower it in skillet. Heat till the dough bubbles plus brown freckles appear on the bottom side, around 1 minute. Flip with care plus heat 30 to 45 seconds longer. Take out the lefse off the skillet plus put it on a plate. Repeat with the leftover lefse, leaving skillet off the heat plus reheating when ready to heat every one; check that to keep alternating rolling and cooking, stacking them on this plate as you go. Adjust the heat under this skillet as necessary in order to ensure that the lefse do not burn. Enjoy right away or cool lefse completely, next wrap firmly in plastic or seal in a bag. Chill for upwards to 3 days or freeze for 6 months.