In large mixing bowl, beat potatoes, butter, whipping cream, sugar and salt with an electric mixer on medium to low speed for 2 to 3 minutes or till well combined. Cover; chill in the refrigerator for 4 to 24 hours.
On a lightly floured surface, sprinkle the chilled potato mixture with 3/4 cup of the flour. Knead 8 to 10 minutes, gradually kneading in the remaining 1 cup flour. Divide into 24 portions. Shape into balls (about 1-1/2 to 2 inches in diameter); chill in the refrigerator till ready to cook.
On a lightly floured surface, flatten each ball of dough into a 3-inch circle. With a floured rolling pin roll each to an 8-inch circle (add additional flour as needed to keep lefse from sticking.). Roll lefse around rolling pin; transfer to a hot, ungreased lefse plate, griddle or nonstick large skillet. Cook for 1 to 2 minutes over medium-high heat or till light brown spots appear. Turn and cook about 1 minute more. (Should be limp. Do not overcook.) Repeat with remaining potato mixture. If lefse begins to overbrown, reduce heat to medium. Makes 24 leftse.
Prepare lefse as directed. Stack them, alternating each lefse with 2 layers of waxed paper. Place lefse in a freezing bag and freeze for up to 6 months. Before serving, thaw at room temperature.