Lefse Wrap

Cook the potatoes: Peel and cube the potatoes. Boil in salted water until very tender, about 20 minutes. Drain extremely well - this is crucial for good lefse.

Rice the potatoes: Pass hot potatoes through a potato ricer into a large bowl. This creates the smooth, lump-free texture essential for lefse. Add butter, cream, salt, and sugar while still hot. Mix well.

Chill the mixture: Cover and refrigerate the potato mixture for at least 2 hours or overnight. Cold potatoes are much easier to work with.

Add flour: When ready to roll, add flour to the chilled potatoes and mix until just combined. Don't overwork - add just enough flour to create a workable dough.

Heat the griddle: Preheat a lefse griddle or large flat griddle to 400-450F. You don't need oil - lefse cooks dry.

Roll the lefse: Divide dough into golf ball-sized portions. On a well-floured surface (or pastry cloth), roll each ball into a very thin circle, about 12 inches in diameter. Use a grooved rolling pin if you have one.

Cook the lefse: Using a lefse stick, transfer the thin round to the hot griddle. Cook until brown spots appear on the bottom, about 1-2 minutes. Flip and cook the other side. Stack between clean towels to stay soft.

Make the spread: Mix softened cream cheese with dill, lemon juice, salt, and pepper until smooth.

Assemble wraps: Spread dill cream cheese on a lefse round. Layer turkey, Havarti cheese, spinach, and cucumber. Add a drizzle of lingonberry jam for authentic Scandinavian flavor.

Roll and serve: Fold in the sides and roll tightly like a burrito. Cut in half diagonally. Serve immediately, or wrap in foil and refrigerate for later. Lefse wraps make excellent packed lunches!