Lefse

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.