Prepare 4 cups instant potatoes (usually as 8 servings on the box of “potato flakes”) using about 1/3 c more potato flakes to make it a bit drier than normal.
1/3 c heavy sweet whipping cream
1/2 c shortening
Mix and chill several hours or overnight.
Heat griddle to 450 degrees. Add 2 c flour and 1 tspsalt to potato dough. Shape into 4 long rolls, refrigerating 3 of them. Cut 1 roll into 4 pieces.
Using a well-floured pastry cloth and rolling pin with cover, roll each piece flat (as thin as you dare!). Lift from cloth using a lefse stick and grill, flipping after it starts to brown (looks like a tortilla). Don’t leave rolled lefse on the cloth very long, it absorbs the moisture and starts to stick. Take each dough ball off or finish rolling and remove before doing anything else, like answering the phone! Cool lefse completely, then refrigerate or freeze. It’ll keep fresh for a few days in the fridge.
Top generously with butter and suger, cut into quarters and roll. I’ll post a picture after we make some at Thanksgiving!