500 ml russet potato, cooked & mashed 2 cup
25 ml butter 2 tbsp
50 ml cream 1/4 cup
2 ml granulated sugar 1/2 tsp
5 ml salt 1 tsp
250 ml all-purpose flour 1 cup
oil for frying
Combine potato, butter, cream, sugar and salt. Beat until smooth. Cover and refrigerate until cold. Gradually add flour, working in well by kneading with your hands. Divide dough into small balls and roll very thinly. Fry in oil in a hot skillet or electric frying pan until browned, turn and brown other side. Put lefse on a large plate and cover with a damp towel while remaining cakes are cooked. To serve, butter each flat cake, roll loosely and slice in diagonal slices. Sprinkle with extra sugar and top with jam or honey.
Serves 8