Peel the medium Yukon Gold Potato (1.5 pound) and grate on a box grater. Remove all excess moisture by squeezing the potatoes through a cheese cloth or kitchen towel.
Combine the grated potatoes with Mashed Potatoes (2 1/2 cup). Season with Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon). Set aside.
For the cheese filling, combine in another bowl the Farmers Cheese (1/2 cup), Mozzarella Cheese (4 ounce), Fresh Parsley (to taste), Fresh Chives (to taste), and Heavy Cream (2 tablespoon). Season with Salt (to taste) and Ground Black Pepper (to taste). Mix to combine.
Take a 1/4 cup of the potato mixture to form a patty. Place a tablespoon of the cheese filling at the center of the patty.
Fold the potato mixture over the cheese filling, shaping it into an oval shape.
In a nonstick skillet, heat Oil (2 tablespoon) and add the potato cakes.
Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.
Drain the potato cakes on paper towels. Serve warm and enjoy!