Norwegian Potato Lefse

• 3 medium russet potatoes
• 1/4 C butter
• 1/4 C granulated white sugar
• 1/4 C heavy cream
• 1 tsp salt
• 1.5 C flour

1. Cut peeled potato into equal sized pieces
2. Plunge into already boiling water, and boil for 12 minutes
3. Squeeze through a potato ricer or just squash with a fork
   You can also use a food mill
4. If using a fork, make sure they are as smooth as possible
5. Mix in everything except the flour
6. Mix well, then mix in the flour
7. Let rest for at least an hour
8. Cut into eight pieces and form into balls
9. Roll flat on floured surface and bake as they are done on a dry cast iron skillet.  Bake for about a minute per side or until browned
10. While one is cooking, roll the next one
11. As they are finished, roll into tubes

You can make a cheese dip using one block of softened cream cheese mixed with 2 TBL sugar, 1/2 C sour cream, and 1/2 tsp nutmeg or CinnaSugar.

Top with Lingonberry Jam and sprinkle with lemon zest