Lefse (Norwegian potato flatbread)

Instructions

1. Cook the peeled potatoes in salted boiling water for 20 minutes, until very tender. Drain them and mash finely with a potato ricer.
2. Mix the soft butter, cream, milk, sugar and salt into the still-warm mash, then let it cool completely in the fridge for 2 hours.
3. Add the flour and mix until you have a soft, smooth dough. Divide it into 12 balls the size of a walnut.
4. On a floured work surface, flatten each ball and roll it out with a lefse rolling pin or, failing that, a regular rolling pin, until you have a very thin disc about 25 cm across.
5. Heat a flat pan or crêpe griddle over medium heat. Cook each lefse for 1 to 2 minutes on each side, until lightly speckled with brown.
6. Stack the cooked lefse under a tea towel to keep them soft. Spread them with butter, sprinkle with sugar and cinnamon, then roll them up before serving.