Mix potatoes, butter, cream, sugar and salt and beat until the mixture is smooth. Cover and refrigerate for at least 8 hours. Gather the potato mixture into a ball, place on a heavily floured surface and sprinkle with about ½ cup of the flour. Knead the mixture for about 10 minutes. Incorporate the remaining flour gradually. Divide the dough into 15 small balls. With a rolling pin, roll one of the balls into a paper thin round about 6 inches in diameter. Heat a large griddle or skillet until very hot and place rolled out dough on griddle. Cook only a moment or two until bubbles appear on the surface of the dough and the bottom of the Lefse browns lightly. You may want to flip it and slightly brown other side. Repeat. Stack on a warmed plate.
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