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  Boil the potatoes. Peel the potatoes while still warm and run them through a potato ricer twice.
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  Let the potatoes cool in an uncovered bowl in the fridge.
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  Stir the salt, sugar, melted butter, and cream into the riced potatoes.
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  Slowly add the flour 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 into about 7 or 8 pieces if using an 18 inch griddle. If using a smaller griddle or frying pan, divide the dough into 10 - 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 form the dough into a nice circle shape without any cracks. This is important, otherwise you won't get round lefser.
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  Heat up your griddle on medium/high heat.
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  Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan. Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner. Don't use too much flour, as then the edges can become hard.
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  Roll the lefse onto your lefse stick and then gently unroll it onto your griddle. After a minute or two check the underside of the lefse for brown spots and then use the lefse stick to flip the lefse and cook on the other side.
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  Use the lefse stick to remove the lefse from the griddle and place it in a folded damp sheet or tablecloth.

Kling

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  Mix the softened butter, sugar, and cream together until smooth.
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  Spread the butter mixture in a very thin layer across the lefse. Fold the edges of the lefse in to make a rectangle (see video). Then cut two triangles from another lefse to cover the empty sections.
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  Spread another thin layer of the butter sugar mixture across the rectangle. Fold the rectangle in half and then cut into small rectangles to serve.
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  Store the lefse with kling in an plastic bag in the fridge or freezer.