Breads Pancakes: Lefse 04 by Recipe Cottage

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	Lefse 04

		Lefse 2 lb old or mealy potatoes, peeled and coarsely chopped 1/3 cup soft unsalted butter 1/2 cup heavy cream 1 1/2 tsp salt 2 cups unbleached all purpose flour The day before, prepare dough: Place the potatoes in a large pot and add water just to cover, cook until soft. Drain and mash the potatoes(there must be no lumps) Transfer potatoes to a bowl. Stir in butter, cream and salt and blend well. Sift and stir in 2 cups flour. Work the dough into a ball, Do not knead. If the dough feels very sticky add more flour. Cover and refrigerate overnight, well sealed in plastic wrap. Turn the dough onto a well floured surface, divide in 2, set 1 half aside covered with plastic wrap. Divide the piece of dough into 16 equal pieces. Keeping your hands and working surface slightly floured, flatten 1 piece of dough with the palm of your hands, turning it over 1 or 2 as you go.Using a rolling pin Roll out dough to a thin round,8 to 10" across. Turn it over 1 or 2 keeping the rolling pin and work surface lightly floured. repeat with rest of dough. Heat an electric frying pan to 350 F or a cast iron skillet or a lefse pan. When pan is hot, transfer a rolled out bread to the pan and cook 45 seconds to a minute until lightly speckled with gold. Turn over and cook the other side.If you plan to store it Store between sheets of wax paper in the refrigerator.