Makes 48
Start these a day in advance so the potatoes can sit in the refrigerator before using. You’ll need a pastry cloth or a sturdy, clean tea towel folded in half and secured to the work space with heavy-duty tape. Use a cloth-covered, corrugated rolling pin or a regular rolling pin covered with a rolling pin cloth, and a lefse stick, which is a thin wooden spatula, or long thin metal spatula or bench scraper.
| 5 | large russet potatoes (4 pounds total), peeled and cut up |
| 1 | teaspoon salt, and more to taste |
| 3 | tablespoons butter, cut up |
| ½ | cup heavy cream |
| 3 | to 4 cups flour |
1. In a stockpot, combine the potatoes and water to cover by several inches. Add a generous pinch of salt. Bring to a gentle boil, lower the heat, and simmer for 15 minutes or until the potatoes are tender. Drain and transfer to a bowl.
2. Work the potatoes through a ricer into another bowl or use a masher to puree them until there are no lumps. Add the butter, cream, and 1 teaspoon salt. Keep mixing until thoroughly absorbed. Cover and refrigerate for at least eight hours or for up to two days.
3. Cover the work surface with a cloth. Flour it generously.
4. In a bowl with a fork, mix 1 cup of the potato mixture with ½ cup flour until it forms a dough. At first it will be quite crumbly; it will take a few minutes to create smooth dough. (Keep the larger bowl of potato mixture in the fridge.) From the dough, shape a golf ball-size handful in your palms to form a ball. Flatten with the heel of your hand to form a disk. Set it on the cloth. You should be able to make 6 balls per batch.
5. Heat a cast iron skillet or flat grill pan over medium-high heat.
6. Working on the disk from the center out, roll the dough into as thin a round as possible. You want it to be ⅛-inch thick and about 6 to 8 inches in diameter. Make sure the dough isn’t sticking to the cloth; add more flour to prevent sticking, if necessary.
7. Using a lefse stick, spatula, or bench scraper, lift the lefse and tap it to release excess flour. Set in the skillet and cook 1 to 2 minutes on each side, or until specked with golden spots. Transfer to a clean kitchen towel and cover with another towel. Continue rolling and cooking, making more lefse from the remaining potatoes and flour. Store leftover lefse in the fridge for up to 1 week or freeze for up to 3 months. Jackie Varriano