Put cooked potatoes through ricer while hot, then use a mixer to mash with butter, cream and salt.

Allow to cool.

When mashed potatoes are cold, mix in flour.

Divide into balls and roll thin, using a floured pastry cloth and covered, floured rolling pin.

Bake on griddle just until they start to turn brown, turning once with a long, flat lefse stick.

I stack them between clean dish towels with a large plastic bag under towels and on top to keep them moist.

Let them cool slowly this way.

(I usually leave them overnight.

) Then package and refrigerate or freeze.

To serve, spread with butter and sugar.