In the evening before, boil water in a 6-quart pan. Turn stove off and add cream, butter, salt and dry instant potatoes. Stir and cool (real cold). Place in refrigerator overnight. Pan of potato mixture must be covered with a cloth.
The next morning, by hand, add 3 cups of white flour to potato mixture. Knead a few minutes, adding more white flour as needed.
Scoop into balls with an ice cream scoop, enough for one lefse. Keep little balls stored on a cookie sheet in refrigerator taking out a couple at a time.
Roll these out with a cloth covered rolling pin and roll each ball on a pastry cloth covered with a dusting of flour.
Bake on ungreased griddle at 425 degrees. When ready to eat, butter and sprinkle with cinnamon and sugar.