Place the peeled potatoes in a large pot and cover with water. Boil for 45 minutes, or until a fork slides in easily all the way through.

Drain the potatoes and press them through a potato ricer.

Place the butter at the bottom of a ceramic or glass bowl. Rice the potatoes a second time into the bowl over the butter.

Stir the hot riced potatoes and butter together until the butter melts and is fully incorporated, keeping the mixture light and fluffy.

Let the potato mixture cool on the counter for 1 hour, then cover and refrigerate overnight.

The next day, take the potatoes out of the fridge. In a large bowl, combine the potato-butter mixture, cream, flour, and salt. Mix with your hands until the dough holds together like a slightly crumbly bread dough.

Divide the dough into 8 equal portions. Roll each portion into a ball, place them on a plate, and refrigerate.

Preheat a lefse grill or electric griddle to 500°F.

Generously flour both the rolling mat cloth and the rolling pin cloth. Rub the flour into the fabric so it sticks.

Remove one dough ball from the refrigerator and gently pat it into a disk with your hands. Place it on the floured mat and roll it as thin as possible. If it starts to stick, sprinkle on a little more flour.

When the disk is rolled very thin, slide the turning stick under the center. Work it all the way under without tearing the dough.

Lift the lefse with the stick and drape it onto the edge of the hot grill. Gently lay the first half down, then roll the stick to fold the other half onto the grill. Start a timer.

After about 1 minute, or when bubbles and brown spots appear, flip the lefse with the turning stick and keep the timer going.

When the second side has golden spots and the lefse is cooked through, remove it from the grill and place it on a large plate.

Repeat steps 9 through 14 with the remaining dough balls until all the lefse are cooked.

Cover the plate of lefse with a clean towel and let them rest for 1 hour to soften.

Top each lefse with your favorite fillings, such as softened butter and a few teaspoons of sugar, then roll it up.

Fold the rolled lefse in half and serve.