Potato Lefse is made from boiled potatoes, sour cream, cream, butter and flour, and baked on a griddle. Serve with your dinner, for lutefisk or other traditional Norwegian food like cured meat or bring it on a hike with nice toppings.
2 ½ kg [5,5 lb] pre-cooked potatoes
2 dl [0,4 pt] sour cream
2 dl [0,4 pt] double cream
100 g [3,5 oz] butter
2 teaspoons salt
flour for the kneading
This is what you do
 Start to boil and cool the potatoes. Mix together sour cream, cream and cooled melted butter. Add ground boiled potatoes.
 Divide the dough into two equal portions and knead in the flour until the dough feels nice and firm. (The reason we knead the flour in half the dough at a time is that if you do the whole batch at once, it becomes sticky and difficult to work with.)
 Divide the dough into 20-22 equally sized pieces and roll these out into the large round lefse.
 Fry the lefse on a griddle until they are slightly golden brown on both sides. If you haven’t got a griddle you can make smaller lefse and fry them in a dry frying pan, preferably a cast iron one.
 Fold the lefse twice and place them under a damp tea towel to prevent them from getting dry and brittle.