Ingredients

Method

Boil the potatoes until soft, then drain and mash them while still hot.

Stir in the butter, heavy cream, and salt, then let the mixture cool.

Gradually add the flour to the potato mixture, kneading until a dough forms.

Divide the dough into 8 pieces, then roll out each piece into a thin round.

Cook the lefse rounds on a hot griddle or in a dry frying pan, flipping once when brown spots appear.

Keep the cooked lefse covered with a clean kitchen towel to prevent them from drying out.