1. Peel the potatoes & boil until fork tender.2. Rice the potatoes and toss them with butter.3. Spoon the potatoes into a 9x13 pan and chill overnight.
1. Add the chilled potatoes to the bowl of a stand mixer.2. Add the flour, salt, sugar, & heavy cream.3. Mix with a dough hook until the dough is combined.
1. Scoop the dough into even sized balls.2. Using clean hands, pat the balls into discs.3. Cover the discs with a linen to keep the dough from drying out.
1. Roll the dough into a large circle on a floured surface.2. Using a lefse stick, transfer the dough to a griddle.3. Cook for 1-2 minutes per side until golden-brown.
Don't be afraid to use a lot of flour when you're rolling out the lefse dough!This dough is very delicate, so work gently and use a generous amount of flour.
To store leftover potato lefse, wrap the lefse in a linen. (This keeps it from drying out.) Then, place the entire stack in a zipper bag & refrigerate for 4-5 days.