Day 1: Peel and quarter the potatoes. Boil until tender but not mushy, approx. 20 minutes. Drain and cool. Press each potato through a potato ricer into a large bowl. This will make really smooth mashed potatoes without lumps. Add butter, cream, sugar and salt and mash together until smooth. Smooth the top surface of the potatoes inside the bowl, and refrigerate overnight uncovered.

Day 2: Add the flour and mix with your hands to form a smooth dough. Shape the dough into about 30 balls, using approximately ¼ cup of dough per ball. Lay out the large plastic bag, and top with the terry cloth towel. As the lefse come off the griddle, you’ll place them to one side of the towel then fold the towel and plastic over the lefse. Preheat the griddle to 400-450 degrees, and prepare a surface for rolling out the lefse. Using a cloth covered board (or a cloth taped down to the counter), generously rub flour into the surface. Also rub flour into the rolling pin sock cover. Roll each dough ball to form a lefse 10-12 inches in diameter. They should be very thin. Lift the lefse off the rolling surface using the lefse stick, and place on the griddle.

Cook until bubbles form and brown spots appear on the cooked side. Flip (with a spatula) and continue cooking until similar brown spots form on the second side. Remove the lefse from the griddle and begin forming a stack on the terry cloth towel, folding the towel and plastic over the lefse stack as you continue cooking the remaining lefse.

Store lefse in the refrigerator for up to 2 days, or freeze.