Norwegians Potato flat bread My favorite other thing, made by my late Norwegian grandmother. This recipe is similar to the ones . Two days 3 large baking potatoes 2 T butter 1/4 cup (1/2 dl) heavy cream 1/2 tsp. sugar 1 tsp. salt 1 cup (2 1/2 dl) flour Boil the potatoes without peeling, peel and mash while still warm and put through ricer. Whisk in cream. . To get the lumps out, you might have to put them through ricer more than once. Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight. Mix in 1/2 cup flour. Divide into 15-16 balls if you want dinner-plate size. Using a grooved rolling pin with sock, (sock optional), and pastry canvas, roll each ball out as thin as possible. use flour as needed (but not too much), and keep balance of dough in the refrigerator. Bake each lefse on medium to hot griddle, turning until both sides are flecked with brown. Do not overbake. Not enough. Grandmother (Marie Olsen) would butter then sprinkle sugrar over them before rolling them up and eating them like a finger food. Me too, one right after another and as a child pretending they were big cigars.