Ingredients: * 5 lbs Russet Potatoes, peeled and rinsed * 1 Tablespoon Salt * 1 Tablespoon Sugar (plus some more for serving) * 2 Tablespoons Butter, melted (plus some more for serving) * 1 Cup Heavy Whipping Cream * 3/4 Cup Flour (plus more for rolling) * 1/2 Teaspoon Cinnamon (plus more for serving) * Nutella (optional for serving) Specialty Items: * Lefse Turner * Large Circular Lefse or Crepe Griddle * Linen fabric to cover the rolling surface * Rolling Pin Sleeve Completely cover the potatoes with water in a large pot and boil them until they are very tender, about 40-50 minutes. Remove them from the water and put them through the potato ricer over a large bowl until all the potatoes have been crushed. If you have a food processor you can just blend them. Add the butter, cream, cinnamon, flour, and sugar and stir until completely blended. Now test the dough. Take 1/4 cup of it and roll it into a ball between your hands, cover the rest of the dough and place it in the refrigerator. Roll the ball out on a well-floured surface using a rolling pin with a sleeve, and covering the surface with canvas (this works best if you roll them out onto a large cutting board and just wrap the cutting board in a piece of linen). You need to be able to roll the dough out to 1/4 of an inch thick. It helps to take breaks while rolling to reflour the surface under the dough and the rolling pin, and sprinkling flour onto the dough as you roll it out. Flip it with the lefse turner to help keep both sides evenly floured. If you find that this first ball is very brittle and keeps falling apart, you need to add a bit more cream to the dough mixture in the fridge. If it isn't brittle, then the consistency is good. (It should normally be slightly sticky). Preheat the griddle to 500 degrees Fahrenheit. Make the rest of the dough into 1/4 cup balls and place them all on a plate in the refrigerator, taking each ball out of the fridge as you go. Roll a ball out again until it is a 1/4 inch thick. Slide the lefse turner underneath the center of it and lift it up so it hangs off either side. Place the lefse on the griddle and keep flipping the turner until the entirety of the lefse sheet is now flat on the griddle. Cook for about 45-60 seconds on each side, or until it gets brown spots. Pop any air bubbles that arise by smacking them with the tip of the lefse turner (this part was really fun!) (Fyi, this video helps visualize the process of placing the lefse on the griddle better than I can explain it with writing, so definitely check it out). Place the cooked lefse in between two pieces of canvas, linen, or cotton to help keep them moist while you continue to cook the rest of the lefse. To serve, drizzle with melted butter and sprinkle with cinnamon and sugar before rolling the up. Feel free to use any kind of spreads you like though; nutella, jam, meats, the choice is yours!