1. Boil the potatoes: There are two ways to boil the potatoes; both produce similar results, although peeled potatoes absorb some cooking water. Cooking without peeling is a little quicker and helps preserve nutrients.
Peeled method: Peel and cube the potatoes. Place potato cubes in a large pot, cover with cold water, and bring to a boil. Add one teaspoon salt. Reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes (russet potatoes cook faster than red ones). Remove pot from heat and drain the cooking water.
In-the-skin method: Scrub skins, then place potatoes in a large pot, cover with cold water and bring to a boil. Boil gently until a sharp knife easily penetrates a potato, about 20-25 minutes (russet potatoes cook faster than red ones). Remove pot from heat, drain cooking water, and let potatoes cool enough to handle. Remove and discard peels.
2. Rice the potatoes: While the potatoes are still warm, use a ricer to mash them completely. Rice the potatoes in batches into a large pot or bowl. Then rice the potatoes a second time using a ricing disk with the smallest openings.
3. Add the butter and cream: Add the cream, melted butter, sugar and salt to the riced (mashed) potatoes and mix thoroughly.
4. Refrigerate the dough: Cover the dough and refrigerate overnight or NOT LESS THAN 10 to 12 HOURS. Take this commandment on faith.
5. Finish the dough: After overnight refrigeration, potato dough needs to be "finished" by adding flour. You can do it either by working the flour into the dough by hand or with a mixer. If by hand, sprinkle the working surface with flour and gently knead 2-1/2 to 3 cups flour into the dough. If with a mixer, use a dough hook and slowly add the flour to the dough.
Divide the dough into two parts. Roll each part into a log-shaped roll about two inches in diameter. Using a knife, cut each log into 10-12 pieces. Cutting into 10 pieces will roll out to rounds about 12 inches across. Cutting the dough into 12 pieces will roll out smaller rounds about 10 inches across.
Put the dough pieces into a covered container or on a cookie sheet (cover with plastic wrap) and return them to the refrigerator. It's time now to preheat your lefse griddle to 400-475 degrees F. You will probably need to adjust the griddle temperature after baking your first lefse.
6. Roll out the lefse: Remove a piece of dough from the refrigerator. Sprinkle the working surface with flour (best is a covered lefse board). Flatten the dough with your hand and then begin rolling gently from the center of the dough outwards with a "sock"-covered, rilled rolling pin. For each rolling stroke, rotate the direction slightly so that the dough spreads out evenly into a round shape. Turn the dough over one or more times using a lefse stick, adding flour to the rolling pin and work surface as needed to prevent sticking.
Here's a little stick-trick: Gently push the stick under the center of the lefse and then carefully move the stick to one outer edge. Repeat, moving the stick from the center to the outer edge of the other half of the rolled-out dough. When the dough isn't sticking to any part of the board, lift the dough with the stick in the center. Then turn the rolled-out dough and roll again in small, rotating strokes from the center to the outer edge.
When the lefse dough is as thin as you would like (you should be able to see the stick through it), use the stick to lift the dough and lay it out on the heated, UNGREASED griddle.
7. Bake the lefse: As the lefse bakes, check the underside to see when to turn it over (about 203 minutes, depending on the temperature of the griddle and the thickness of the round). There should be some light-brown spots. Some like lefse very lightly freckled; some like it with darker spots. When it's done to your liking, use the stick (as above) to turn the lefse to bake the other side. Use the lefse stick to press down air bubbles as the second side bakes.
When the lefse is finished baking, slide the stick under the middle and lift the lefse off the griddle. Lay it on a smooth cotton towel. Fold the lefse in half, then fold it once again. Cover the baked lefse with part of the towel to keep it moist while cooling. Let the lefse fully cool before packaging.
If you plan to freeze lefse, place waxed paper between each one so they don't freeze together.
8. Eat and enjoy: Spread butter and sugar on a fully-opened lefse (you may want to warm it quickly in a microwave first). Then rollit up and enjoy! Some folks also like brown sugar, cinnamon sugar, no sugar, jams, preserves, or cranberry sauce rolled inside.
