Ingredients
2 pounds potatoes, peeled and cubed 1/3 cup heavy whipping cream, warmed1/4 cup shortening or butter, softened1 teaspoon sugar3/4 teaspoon salt2 cups all-purpose flour
Preparation
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Drain. Press through a potato ricer or strainer into a large bowl. Stir in cream, shortening, sugar and salt. Cool completely.
Preheat griddle over medium-high heat. Stir flour into potato mixture. Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 12 portions. Roll each portion between 2 sheets of waxed paper into an 8-in. circle.
Place on griddle; cook until lightly browned, 2-3 minutes on each side. Remove to a platter; cover loosely with a kitchen towel. Repeat with remaining portions. When cool, stack lefse between pieces of waxed paper or paper towels and store in an airtight container.
