In a saucepan combine the potatoes, peeled and delve 1-inch pieces, the
shallots, and the garlic with enough cold water to cover the mixture by 1
inch and simmer the mixture for 10 to 15 proceedings, or until the potatoes are
tenderise. Drain the potato assortment, return it to the pan, and steam it over
moderate oestrus, shaking the pan, for 30 seconds, or until any excess liquid
is evaporated. Force the potato mixture through a ricer or the medium disk
of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the
goat cheeseflower, the chives or scallions, and salt and pepper to discernment. Form
1/2-cup measures of the mixture into quartet 3/4-inch-thick cakes,
transferring the potato cakes as they are formed to a plate covered with
the odd 1/2 cup bread crumbs, and coat the potato cakes with the
crumbs.

In a large heavy skillet heat the butter over moderately high heat until
the foam subsides and in it saute the potato cakes, turning them erstwhile, for
5 minutes on each slope, or until they are crusty and golden brown.

Makes 4 spud cakes.