Peel potatoes and boil in salted water until tender. Drain very well and cool. Rice the potatoes; measure out 4 cups slightly packed into mixing bowl. Cut in butter using pastry blender. Add flour, salt and sugar and continue cutting in. Using hands to mix, blend cream to a soft dough.

Heat griddle to 400 degrees. Use ice cream scoop to measure out a 2.5 oz. ball of dough and pat it into a disk **.

With stocking covered rolling pin and plenty of flour, roll out on a floured pastry cloth to 1/8 inch thick or less. Gently roll it up on the rolling pin and unroll it on the griddle. Cook on griddle until lefsa starts to bubble and golden spots appear. Roll next Lefsa while cooking. Turn and cook other side. Place between kitchen towels until cool. Fold in quarters and refrigerate or freeze.

**Can be made ahead up to the patting into a disk. Refrigerate for a day or so or freeze for longer.

Notes: Other recipes call for a bit more flour, like 2:1 potatoes to flour. Try a little more next time maybe? Elaines original recipe called for 1/4 cup cream. This may be the correct amount