Boil potatoes in a pressure cooker for about 25 minutes, once it is cooled down remove the skin

and  mash them using a potato ricer or hand and set aside.

While warm add butter and cream and mix everything and set aside for about overnight in refrigerator.

When  you are ready to make the lefse, mix flour with potato-cream-butter-mixture and knead well to form a smooth dough

Divide the dough into 12 equal  rounds.

Coat each dough  rounds into flour and spread them into thin round of about 5 inch diameter.

Heat skillet and transfer the spread dough into skillet carefully.  Cook the one side until you see bubbles on the top,

Flip the other side and cook for another minute. When lefse is done, you will see brown spots all over .

Continue to make the lefse until you finish the entire dough. You will able to make 12 lefse from this recipe.

Cover the lefse with a cloth  while you are making the  rest of it to prevent drying of the lefse.

Once it is finished, roll  spread each of them with butter, cinnamon and sugar and roll them into

a long tube.

I served with spicy curry.