Boil the peeled potatoes, mash very fine and fluffy. Add the cream, butter, sugar, and salt. Beat again until light and fluffy. Add flour just before rolling out. Roll a piece of the dough as for pie crust, rolling as thin as possible. Bake in a frying pan until light brown, flipping to cook both sides. When baked, place on a table between cloth to keep them from drying out.