I used to work for a wonderful lady who made these. They resemble a cross between a Lefse and a tortilla. I usually roll them up with hazelnut spread and dust with a bit of confectionary sugar. If you want a true Lefse, I recommend omitting the cream and sugar.
Peel the potatoes and cut them into large chunks. Boil gently for approximately 30 minutes or until tender.
Press the cooked potatoes through a potato ricer, or use a masher. Place the riced/mashed potatoes in a large bowl.
In a small pot place three-quarter cups of heavy cream, four tablespoons of unsalted butter, one and one-half teaspoons of salt, and two teaspoons of sugar. Heat until the butter melts. Add the liquid to the potatoes and gently mix. Place in refrigerator until cool.
When the potato mixture has cooled, add two cups of Bisquick. Stir gently, being careful not to over mix. Put the dough aside to rest for approximately ten minutes.
Roll the dough into small balls, and roll on a floured (Bisquick) piece of parchment paper (the parchment paper will ensure the pancakes peel off without sticking). Roll into a thin circle and add more Bisquick to the dough if needed.
Peel the parchment paper off of the pancake, and transfer to a large nonstick skillet (un-greased). Cook until brown spots appear, flip and cook for approximately thirty seconds.Repeat with the remaining dough until all pancakes are cooked. Serve and enjoy. These freeze well, but I encourage the use of parchment paper placed between each one, to prevent them from sticking to one another.