Heat cream and shortening in a saucepan until shortening is melted.

Cool the mixture and then add it to the cold, riced potatoes.

Sift together flour, sugar, and salt in a separate bowl.

Add the dry ingredients to the potato mixture and mix until combined.

Take a piece of dough (slightly smaller than a tennis ball) and roll it out on a floured cloth into a very thin circle.

Using a lefsa turner or a long, thin spatula, carefully lift the rolled dough and transfer it to a preheated lefsa or pancake griddle at 425 degrees F.

Bake until lightly browned on both sides, flipping with the lefsa turner.

Serve warm or cooled, spread with softened butter and sugar, and then rolled up.

Cut into quarters for serving.