Lefse with Lingonberry Cream Cheese Recipe | Valerie Bertinelli | Food Network

Ingredients

• 4 medium russet potatoes (about 2 1/4 pounds), peeled and cut into 1 1/2-inch chunks
• 2 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 1/4 cup heavy cream
• 1 teaspoon kosher salt
• 1 1/3 cups all-purpose flour, plus generous amounts for dusting
• Lingonberry Cream Cheese, recipe follows
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 2 tablespoons sugar
• 1/2 cup lingonberry preserves
• Zest of 1/2 lemon