SERVES 8

1½ cups mashed russet potatoes
¾ cups flour, plus more for rolling
3 tbsp. unsalted butter, softened
1 tbsp. sugar
2 tsp. kosher salt, plus more to taste
¼ cup heavy cream
8 oz. cream cheese, softened
1½ tbsp. dill, finely chopped
1½ tbsp. parsley, finely chopped
1 tbsp. chives, finely chopped
1 tbsp. tarragon, finely chopped
Freshly ground black pepper, to taste
8 oz. thinly sliced smoked salmon, torn into 2" pieces

1. Make the lefse: Combine potatoes, flour, butter, sugar, salt, and 2 tbsp. cream in a food processor; pulse until a smooth dough forms. Form into a disk and cover with plastic wrap; refrigerate for 30 minutes. Heat a 14" cast-iron skillet over high heat. Divide dough into two 6-oz. pieces; roll each into a ball. On a heavily floured work surface, roll one ball at a time into a 14" circle about ⅛" thick; cook, flipping once, until lightly browned in places, 8-10 minutes. Transfer to a plate and cover with a clean dish towel; repeat with remaining dough, and set aside.

2. Combine remaining cream, the cream cheese, dill, parsley, chives, tarragon, and salt and pepper in a bowl; set aside.

3. Assemble the sandwich: Spread half the cream cheese mixture evenly over one of the lefse to the edges, scatter half the salmon over the cheese; starting on one end, roll to form a compact 14" wrap about 2" thick. Slice on an angle into 4 pices; repeat with remaining lefse, cheese, and salmon.