Place peeled and quartered potatoes in a large pot. Cover with water and bring to a boil over medium-high heat. Cook until fork-tender, about 15-20 minutes.

Drain potatoes thoroughly and return them to the hot pot for 1-2 minutes to dry excess moisture (this helps prevent sticky dough).

Rice the hot potatoes into a large bowl using a potato ricer for the smoothest texture. This step is crucial for authentic lefse!

Add butter to the hot riced potatoes and stir gently until melted and incorporated.

Add cream, sugar, and salt to the potato mixture, stirring just until combined. Cover and refrigerate until completely chilled, at least 1 hour or overnight.

When ready to make the lefse, add 1 1/2 cups of flour to the chilled potato mixture. Work gently with your hands until a soft dough forms. Add additional flour if the dough feels too sticky, but be careful not to overwork.

Divide the dough into 20 equal balls, about 1/4 cup each. Keep them covered with a towel while you work.

Generously flour your work surface. Take one dough ball and flatten slightly with your palm, then roll it out into a very thin circle, approximately 10-12 inches in diameter. Use plenty of flour to prevent sticking.

Heat a large, dry griddle or skillet over medium-high heat.

Carefully transfer the rolled lefse to the hot griddle using a thin spatula or by draping it over your arm or rolling pin.

Cook until bubbles form and the bottom develops light brown spots, about 1-2 minutes. Flip and cook the other side for another 30-60 seconds.

Transfer finished lefse to a towel-lined plate and cover with another towel to keep warm and prevent drying.

Repeat with remaining dough balls, adjusting heat as needed and adding more flour to your work surface as required.