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 and continue cutting in. Using hands to mix, blend remaining ingredients. Heat griddle to 400 degrees. Use ice cream scoop to measure out a 2 oz. ball of dough. With rolling pin, roll to 1/8 inch thick or less adding plenty of flour as you roll. 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. " lefsas * I-Can't-Believe-Its-Not-Butter may contain too much water so adjust cream.