In a large mixing bowl, mix the potato powder with the hot water until fully absorbed. Mix in the cream, butter, salt and sugar. Chill in the fridge for one hour or until cooled.

Heat a griddle or 12 inch cast iron skillet over medium high heat. Add flour to the cooled potato mixture and mix/knead in by hand until no white streaks remain.

Roll balls of dough by hand approximately the size of a tennis ball. Place them on a plate and cover with plastic wrap. Keep the plate in the fridge. 

Remove one dough ball and cover it with a generous amount of flour. Sprinkle flour in the center of a large piece of parchment paper. Place dough ball in the flour. Sprinkle more flour on top.

Place a second sheet of parchment paper over the dough. Gently press down to flatten it. Roll out the dough ball between the sheets of parchment paper with a rolling pin. Turn the paper (and dough) a few inches each time between each roll to rotate the dough and form an even circle.

Gently pull the parchment paper apart. Slide a large offset spatula or lefse turner under the dough and carefully lift the raw lefse off the parchment paper. Place on the hot grill or skillet for about 20-30 seconds, or until you see bubbles form. Flip the lefse over to cook for another 20-30 seconds on the other side. Lefse should be spotty brown. Remove to a clean plate and repeat with the remaining dough. Serve warm lefse rolled up with sweetened honey, butter sprinkled with sugar, bacon or jam.