Norwegian Potato Flatbread

Preheat the oven to 400 degrees F (200 degrees C). Cover a suitable baking vessel with aluminum foil to prevent food residue.

Prick the potato skin all over using a sharp utensil and position it on the prepared pan.

Place the potatoes in the preheated oven until they become tender and can be pierced easily with a fork, approximately 1 hour. Allow it to rest until cool enough to handle but still warm.

Scoop out the potato flesh into a bowl and mash it thoroughly using the back of a utensil until there are no lumps left. You can also use a potato masher for this purpose. Add the butter and mix until it is fully incorporated. Add salt, sugar, and cream; blend until smooth. Cover the mixture and refrigerate it until chilled, around 2 hours.

Mix in flour gradually in several stages until the dough can be kneaded manually. Add enough flour to create a soft, yet not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.

Wrap the dough with plastic wrap and refrigerate until chilled, approximately 1 hour.

Divide the dough into 8 portions. Dust each portion with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.

Heat a nonstick pan lightly buttered with oil over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack the cooked lefse on a plate as they're done and keep them covered with a towel. Serve warm.