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So, @TastingHistory1, in at least one video, you asked for stories of the cultural and historic foods of your viewers. I present: Norwegian lefse! #TastingHistory
I do not know how old my recipe is. I got it from my mom, who got it from her mom, who likely got it from her husband's sister since my grandmother was a SoCal beach girl.
Start by cooking the potatoes. Make sure they're well peeled and free of all bruises or dark spots.
Mash the potatoes, mix in the butter, sugar, and salt, then chill. Then mix in the flour.
I am still working on getting the texture right, I tend to err on the side of soft dough and just work more in when rolling them out. Take a handful of dough and roll it flat, about the size of a flour tortilla.
Cook on a dry pan (do not oil it!) on a medium setting (I use 7 on the dial) til it puffs up a bit and develops spots. 
The lefse's round with spots of brown *clapclapclapclap* Oh yeah, you betcha, uff da! Flip and cook til the other side is spotty.
The lefse's round with spots of brown *clapclapclapclap* Oh yeah, you betcha, uff da! Flip and cook til the other side is spotty.
I like to put mine on my favorite plate, a lovely folklore inspired Finnish design. There's a nice pile of lefse!
It's not lefse if there isn't flour everywhere. (Playing on the headset, "9 to 5" by Dolly Parton)
Enjoy your lefse! My family spread them with butter and sprinkled with brown sugar and rolled up. But you can put anything on them, sweet and savory. I like a cream sauce based on brunost cheese, personally.
And now you know how to make lefse! #TastingHistory
And now you know how to make lefse! #TastingHistory
