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Recipe for lefse (Norwegian flatbread)

Karoline Boehm Goodnick for The Boston Globe

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.

5large russet potatoes
(4 pounds total), peeled and cut up
1teaspoon salt, and more to taste
3tablespoons butter, cut up
½cup heavy cream
3to 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.

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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.

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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 -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

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