Start this recipe by cooking your potatoes, make sure to peel. Using a Potato Ricer, rice all your potatoes into a large bowl.

Add in the cream, butter, salt, and sugar into the riced potatoes until they melt into the warm mixture. Set the mixture aside for a while and let it cool.

Then whip everything together with a hand mixer until the entire mixture is nice and smooth.

After the mixture has cooled, mix in the flour. Form small balls. You may need some extra flour to be able to roll these out.

Take a clean flour sack or another thin towel and place the balls of dough on part of the towel with a little flour. Sprinkle a bit more flour on the top. Using a rolling pin, roll out the dough until it's very thin.

Remove the rolled out dough carefully from the towel. (I did this by cupping it in my hands and carefully flipping onto the griddle.) Fry on a warmed griddle (you can use a hot frying pan if you don't have one). You do not want to cook long, just long enough for each side to get some bubbles. If you cook it too long the lefse will get hard and crispy, it should be soft and flexible, like a tortilla.

Lefse takes some time to make but it's very worth it in the end! We like to spread butter and sugar inside a warm lefse and enjoy!