Target: 6 × 4 inches · landscape

Potato Lefse

90 min · 6 servings

Ingredients

□ 2 lb russet potatoes, peeled and cut into 1-inch chunks

□ 6 tbsp unsalted butter, divided

□ 1/4 cup heavy cream

□ 1 tsp fine salt

□ 2 cups all-purpose flour, divided

□ 2 tbsp granulated sugar

□ 1 tsp ground cinnamon

1. Simmer potato chunks about 18 minutes until tender. Drain, dry over low heat 1 minute, and rice while hot.

2. Fold in 4 tbsp butter, cream, and salt. Cool uncovered 10 minutes, then chill 20 minutes until cool throughout.

3. Fold in 1 1/2 cups flour; portion into 12 and rest 5 minutes. Heat a dry griddle over medium-high for 8 to 10 minutes.

4. Roll each portion very thin into an 8-inch round, dusting lightly. Cook 30 to 45 seconds; turn before spots darken and cook 20 to 30 seconds more.

5. Repeat with remaining dough. Brush warm lefse with 2 tbsp melted butter and sprinkle with cinnamon sugar.

Cook’s note: Keep dough cool; use just enough flour to release each round.