Norwegian Potato Lefse (Norwegian Side)

Boil the potatoes. Peel the potatoes while they are still hot and pass them through a food mill twice.
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We let the potatoes cool in an uncovered bowl in the refrigerator.
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Add the salt, sugar, melted butter and cream to the rice and potatoes.
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Add the flour little by little and knead by hand until you get a good consistency. Don't add more flour than necessary! Roll the dough into a long sausage and divide it into about 7 or 8 pieces if using an 18-inch griddle. If using a smaller griddle or skillet, divide the dough into 10 to 12 pieces.
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Roll each piece into a ball and then press into a flat circle, using the edges of your hands to give the dough a nice circle shape without cracks. This is important, otherwise you won't be able to beat Lefser.
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Heat your griddle over medium/high heat.
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Flour your rolling surface and roll the remaining dough into a large circle slightly smaller than your griddle or skillet. Start rolling with a smooth roller, then switch to a corrugated roller as the left becomes thinner. Don't use too much flour, as then the edges may harden.
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Roll the left over your left stick and then gently unroll it over your iron. After a minute or two, check the bottom left for brown spots and then use the stick to flip the left and cook the other side.
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Use the left stick to remove the left one from the iron and place it on a folded damp sheet or tablecloth.

foods：
3 pounds of potatoes
1 teaspoon salt
1 teaspoon sugar
1/4 cup melted butter
1/4 cup heavy cream
1 1/2 cups all-purpose flour
1/2 cup flour
14 tablespoons of butter
3/4 cup granulated sugar
1 tablespoon heavy cream