Pull the potatoes from the refrigerator and let them warm up a bit.
Begin to mix in the butter, salt, and heavy cream to the potatoes while slowly adding the flour through the sifter.
Knead the mixture until everything is well mixed. The dough should be like a pie crust dough. It should take ball form without sticking to your hands too much and not crumble when pressed. If sticky, add a little flour; if crumbling, add a little butter.
Put the dough into small balls (just about golf ball size is nice) to help keep a consistent size and keep your assembly line rolling! If you can’t finish rolling and griddling them all at once, put the formed balls in the bowl, cover back up with the tea towel, and refrigerate for up to 24 hours. Then, just pull them out, let them warm to room temp, and continue on.
About this time, you should start your griddle or a large cast iron skillet, heating to 400°F. Be careful what you set the griddle on so it does not damage the table or counter top.
Flour your work area (easiest on a pastry board with a pastry cloth). You want enough flour so that your lefse will not stick, but not too much that your dough becomes flour balls. Begin to roll out your dough balls until it is about as thin as a tortilla.
Carefully lift and wrap the lefse dough around the narrow end of the stick, and roll it out on the griddle.
Cook on the griddle until bubbles form, then flip to cook the other side so the bubbles are browned.
Place the lefse on a damp towel to cool slightly and then cover with a damp towel until ready to serve. Using a damp towel helps them retain moisture so they don’t dry out to a crisp.
Serve and enjoy! Try it with butter, brown sugar, or even baked beans.
