Instructions

1. Peel and cut potatoes into a uniform size. Boil until fork tender. Do not overcook. Drain and let sit to reduce excess moisture. Fill a ricer two-thirds full of warm potatoes, and rice them into a large mixing bowl. Continue until you have 8 cups. Add butter, cream, salt, and sugar. Mix well. Let stand to cool, then cover and refrigerate.
2. While the dough is chilling, flour the pastry cloth and slip the corrugated rolling pin into a rolling pin cover. Have plenty of flour on hand to re-flour the board and rolling pin before rolling each lefse round. Once the dough is chilled, add the flout and thoroughly knead with your hands. Return the dough to the refrigerator to chill.
3. Preheat grill to 500 degree. Separate half of the dough and leave the remainder in the refrigerator. With floured hands, make a ball of dough the size of a small tennis ball.  Pat it flat. Flour rolling pin and roll dough into a large thin circle. Using a lefse stick, transfer lefse to grill. Bubbles will form on top in about one minute. Flip and cook 30 - 45 seconds. Place each sheet of lefse cozies to cool and stay moist. To store, wrap lefse tightly in plastic wrap and eat within a few days. To freeze, fold each piece in half twice. Wrap each bundle of 3 - 4 lefse rounds in plastic wrap and place in freeze storage bags.