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1
Put the potatoes in a saucepan, add enough water to cover generously, and salt the water. Cover and cook at a slow simmer over medium heat until the potatoes are tender when poked with a fork, about 40 minutes. Drain, and push through a ricer into a bowl, discarding the skin. Measure 7 cups very lightly packed riced potatoes into a large bowl (save the rest for another purpose).
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2
Immediately add the cream, oil, sugar, and salt to the potatoes and mix until smooth. Let cool to room temperature, and then store in the refrigerator, uncovered, until very cold, at least 3 hours and preferably overnight.
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3
Preheat an electric griddle to 450u00b0F.
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4
Add the flour to the potato dough and mix with a wooden spoon to combine. Scoop up a golf-ball-size ball of dough and pat it into a 3-inch-diameter round on a heavily floured surface. Roll out the
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5
, letting the roller sit lightly in your hands so that its weight flattens the dough into a 6-inch-diameter round. Run your flat
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6
stick (or thin spatula) underneath the dough and flip it onto the hot griddle. Cook until brown spots form on both sides, about 1 minute; you want it cooked through but still pliant enough to roll. Stack the
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7
on a plate, and when they are cool, store the pile in a plastic bag at room temperature.
