Norwegian potato flatbread (Lefse)

1. Peel the floury potatoes, boil them in salted water until tender, drain and let them steam dry for 2-3 minutes.

2. While still warm, press them through a potato ricer, mix in the butter, cream and salt, then let it cool completely (it's best left in the fridge overnight).

3. Knead enough flour into the cold mash to make a smooth, non-sticky dough, then divide it into 16 equal balls.

4. Roll each ball out very thinly on a generously floured surface with a floured rolling pin into a round of about 25 cm.

5. Heat a large dry frying pan or griddle over medium-high heat and cook the flatbreads for about 1 minute per side until brown spots appear.

6. Stack the cooked lefse between tea towels to keep them soft; serve warm or cold.

Tip: Lefse is a treasure of Norwegian Christmas and grandparents' kitchens; many eat it spread with butter, sprinkled with sugar and cinnamon and rolled up, while others wrap a sausage or smoked salmon in it. The key is completely cold, dry mash: it needs less flour and the flatbread will be softer. Don't skimp on flour when rolling, as the dough sticks very easily.