Leftse

Leftse
3 large baking potatoes, peeled & quartered
2 T. Butter, softened & cut into 1/2 inch bits
1/4 cup heavy cream
1/2 tsp. Sugar
1 tsp. Salt
1 cup flour

Boil potatoes & mash = 2 cups mashed potatoes.  Add butter, cream, sugar, & salt.  Beat until mixture is smooth.  Cover & refrigerate for 8 hours or more.
Gather mixture into ball, place it on a heavy floured surface & sprinkle with about 1/2 cup of the flour.  Knead the mixture by pressing it down with the heels of your hands, pushing it forward, & folding it back on itself for about 10 mins.  Add flour gradually.  
Divide dough into 15 small balls.  Roll each ball flat with a grooved Swedish Leftse rolling pin**.   Each should be about 6 inches in diameter.  Heat a large griddle or skillet until very hot.  Place on round of dough on skillet.  Cook only a moment or two until bubble appears on the surface of the dough & the bottom browns slightly.  Flip & cook other side.  Place on large plate & cover with a damp cloth.  

**Dan was taught to cover the rolling pin with a clean cloth/sock.  

Recipe from Judy's family