I learned to make potato cakes from my father-in-law who liked to serve them for breakfast with fried eggs. He used leftover mashed potatoes taken straight out of the frig, formed them into patties and fried them in Crisco in a cast iron skillet on the stove top until they were golden brown. They were delicious! This recipe is very similar except it is a lot more work.
First, you have to cook the potatoes. Once again, Hamersley is not very specific on the quantity specifying only "3 russet potatoes". Since the recipe serves 4 to 6, I used 3 pounds (1/2 pound of potatoes per person) which made 6 nice size potato cakes.
Next you make your garlic-infused cream--a 20 minute process. The cream is used as the liquid in mashing the potatoes. After the potatoes cool, you make the cakes and then chill for at least 2 hours.
Finally, you fry the cakes and serve.
After all of that preparation, I had pretty high expectations. Sadly, these cakes were not much different than my father-in-law's version.
The bottom line: I will stick with my father-in-laws approach.
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