Many Scandinavians settled in Norht Dakota. They brought lefse with them.
Boil potato and drain. Mash with butter, cream and salt. Let cool down to room temperature and then chill in the fridge.
Add the flour once the dough is chilled. The dough should be soft and not sticky. Form dough into a roll. Chill once more in the fridge. This will make it easier to cut.
Heat an electric lefse griddle.
Divide dough into 7-8 pieces. Roll each one to about the size of a 10 inch round on a floured surface. You may need to add more flour if potato mix is too damp.
Bake on the griddle until lefse forms golden bubbles, turn and cook over on the other side. It should take about 3 minutes on each side.
Eat warm or cool on a cloth. Store remaining lefse in an airtight container.
You can make mashed potato out of instant potato flakes. Mix boiling water, evaporated milk, butter, salt, and potato flakes in a bowl.
Serve with sugar and cinnamon.