Slice and boil potatoes in salted water until done.
Mash with cream, salt and pepper and butter and allow to cool. Once cool, add Stonewall Kitchen Horseradish Mustard, eggs and breadcrumbs. Mix well and form into cakes.
Heat vegetable oil in a large skillet over medium heat. When hot add potato cakes, being sure not to overcrowd the pan. Cook 3-4 minutes per side, or until golden brown and cooked through. If pan seems to be drying out add 1-2 more tablespoons of oil. Serve hot.