Lefse

Step 1: Cut 2 ¼ lb floury potatoes into even chunks and boil in salted water over a medium heat for 15–20 minutes, until a knife slides in without resistance. Drain well and let them steam dry in the colander for 5 minutes.

Step 2: Press the hot potatoes through a ricer or sieve into a bowl. Stir in 2 ⅛ oz unsalted butter, ¼ cup double cream, 1 tbsp caster sugar and 1 ½ tsp salt. Spread out, cover and chill completely, at least 3 hours or overnight.

Step 3: Work 7 oz plain flour into the cold potato with your hands until it forms a smooth, soft dough that no longer sticks to your palm. Do not knead it like bread; overworking develops gluten and makes the rounds chewy. Divide into 12 balls and keep them cold.

Step 4: Heat a large dry griddle or heavy frying pan over a medium-high heat, about 450°F if you have a lefse griddle. It is ready when a pinch of flour browns in about 10 seconds. Do not oil it.

Step 5: Flour the worktop and rolling pin generously. Roll one ball into a very thin round, 25–30 cm across, rolling from the centre outwards and turning it often. You should almost be able to see the worktop through it.

Step 6: Roll the round loosely onto the pin and unroll it onto the griddle. Cook for about 1 minute, until bubbles rise and the underside has light brown freckles, then flip with a long spatula and cook for 30–45 seconds more. Do not let it crisp.

Step 7: Stack each cooked lefse between clean tea towels so the steam keeps them soft and pliable. Brush the flour off the griddle between rounds and repeat with the rest.

Step 8: To serve, spread with 2 ⅛ oz soft butter, sprinkle with 4 tbsp sugar mixed with a little cinnamon, then fold into quarters or roll up. Cooled lefse keep a few days wrapped in the fridge or freeze well layered with baking paper.