Scandinavian Lefse

Acquire all necessary ingredients and prepare them for use.

Place potatoes in a large container and submerge them in water; heat the mixture until it reaches a rolling boil. Gradually decrease the heat to a medium-low setting and allow the potatoes to cook until they are tender, approximately 20 minutes; drain the water.

Pass hot potatoes through a potato ricer into a large bowl to break them down. Combine softened butter, heavy cream, salt, and granulated sugar with the riced potatoes using a mixing device. Allow the mixture to cool down to room temperature.

Gradually incorporate flour into the potato mixture, stirring until a soft dough forms. Divide the dough into small portions and shape them into walnut-sized balls.

Cover a clean cloth with flour to prevent sticking, then roll out the lefse balls into thin sheets of approximately 1/8-inch thickness.

Heat a griddle over extremely high heat to achieve a scorching hot surface.

Cook the lefse on the hot griddle until small blisters form, approximately 1 minute per side. Transfer cooked lefse to a damp cloth to cool slightly. Continue cooking the remaining dough, layering them on top of each other as they're cooked; cover until ready to serve.