Traditional Norwegian Lefse

Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.

Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.

Stir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls.

Lightly flour a clean cloth and roll out lefse balls to 1/8-inch thick (roughly the size of walnuts).

Heat a griddle over high heat.

Cook lefse on the hot griddle until brown blisters form, about 1 minute per side. Place cooked lefse on a damp towel to cool slightly. Repeat with remaining dough, stacking them on top of each other as they're cooked; cover until ready to serve.