Norwegian Christmas Lefse

Fill a large pot with water and add the potatoes, making sure they're completely submerged. Introduce salt into the mixture to enhance flavor. Bring the water to a rolling boil and continue cooking until the potatoes can be pierced easily with a fork. Remove from heat and transfer to a large serving container.

Next, incorporate the butter and cream into the potato mixture, blending until it reaches a smooth consistency. Cover the container with plastic wrap and refrigerate overnight to allow flavors to meld.

The following day, utilize your hands to shape the potato mixture into four even logs, approximately 6 inches in length. Divide each log into four or five equal pieces.

To prevent the dough from sticking, lightly dust it with flour as you roll out each portion to an extremely thin consistency. Regularly flip the dough over and add more flour as necessary, taking care not to add too much which can result in tough lefse.

Preheat a lefse grill or griddle over medium heat. Cook one piece of lefse at a time, monitoring its golden brown color with darker brown bubbles on each side. Flip the lefse once during cooking and use a flat turner if available to facilitate flipping.

Once cooked, stack the finished lefse on a plate or tray and cover with a tea towel to prevent drying out. After the lefse have cooled completely, wrap them in plastic wrap to maintain moisture levels.