Preheat oven to 200 degrees

Pour heavy cream into a shallow dish. In a second shallow dish, combine flour, salt, and pepper.

Use an cream scoop to dip out one level scoop of potatoes, form it into a cake, dredge in the cream, then cover with flour mixture.

Cover the bottom of a large cast iron skillet with 1/4″ of oil, add butter, and bring to medium-high (#9 on my big burner).

Cook cakes in small batches leaving at least 1″ between the cakes.

Place them on a baking rack, and hold them in a 200 degree oven.