Norwegian Lefse

• 2½ to 3 pounds russet potatoes, peeled and quartered
• ½ cup heavy whipping cream
• ½

Cook potatoes in salted water until tender. Drain well. Press warm potatoes through a ricer into a large mixing bowl. Measure 5 cups riced potatoes. Add whipping cream, butter, sugar and salt. Mix well. Cool completely and refrigerate over night.

Divide potatoes in half. Stir in 1 cup flour into ½ of the potatoes. Place on a lightly floured surface and knead gently to form a dough. Divi