- 500 g potatoes, peeled and boiled
- 60 g butter
- ¼ cup cream
- ½ t salt
- 120 g flour
Mash the boiled potatoes until smooth, then add the butter. Add the cream and salt and mix until the butter and cream are completely absorbed. Work in the flour and knead lightly on a floured surface.
Roll into a thick log and divide into 16 equal pieces. Using a rolling pin, roll each piece into a thin circle, adding a little flour if it becomes too sticky.
Heat a nonstick pan over a medium to high heat and cook each circle for 1–2 minutes on each side, or until speckled with golden brown spots.
Cook's note: These versatile Norwegian flatbreads are made with potato, flour, butter and cream. They can be used for everything from cured fish to cold meat and cheese. Or you could do the Scandi-American thing and spread them with peanut butter and jam. Or, roll them up with butter, cinnamon and sugar. (And did anyone say Nutella?)