Peel and dice 5 lbs. of Russet potatoes, removing any eyes or tough spots.

Boil potatoes until fork-tender, or cook in an Instant Pot on high pressure for 5 minutes, then quick release.

Rice the hot potatoes using a potato ricer.

Mix ½ cup melted butter into the riced potatoes.

Pat the mixture into a 9x13-inch pan and let cool uncovered.

Refrigerate overnight, uncovered, to allow excess moisture to evaporate.

Mix the cold, riced potatoes with 1½ cups flour, 2 tablespoons sugar, 1 teaspoon salt, and ½ cup heavy cream until smooth and playdough like consistency. Add more flour 1 tablespoon at a time to reach this consistency.

Divide the dough into 60g balls. Knead each ball lightly, flatten into a puck, and smooth the edges. Refrigerate dough balls while setting up your equipment.

Preheat a lefse griddle to 400°F. Flour your pastry cloth and rolling pin generously.

Roll out one dough puck at a time into a thin circle, adding flour as needed to prevent sticking.

Use a lefse stick to transfer the rolled dough to the griddle. Cook for 45 seconds on one side, then flip and cook for another 30-45 seconds, until light brown spots appear. Adjust grill heat to allow for even cooking.

Cool cooked lefse on a tea towel in single layers. Once cool, stack and cover with another towel.

Fold cooled lefse into quarters and store in freezer bags (8 per bag) or serve warm with butter, sugar, or your favorite toppings.