Wash the potatoes thoroughly, and prick the skins a few times with a fork or a sharp knife. Place all the potatoes on a plate, and cook in the microwave until they're completely soft. For me, this took around 23 minutes in total (they were big potatoes!), turning them over halfway.

Meanwhile, heat a tablespoon of oil in a frying pan, and add the onion, mushrooms and garlic. Cook over a medium heat for 5-10 minutes, until the vegetables are soft. Add the parsley, plenty of salt and pepper, and a dash of cream, and mix well. Set aside.

Take a small handful of the mashed potato, and squeeze it gently into a ball. Flatten the ball into the palm of your hand, creating a little dip in the centre, and add approximately 1 heaped teaspoon of the mushroom mixture. Take another small handful of potato, again form it into a small disc, and place on top. Gently squeeze together the edges of the mashed potato discs, sealing the mushrooms inside. Place on a plate, and repeat with the remaining mashed potato. If you run out of mushroom filling, make some plain potato cakes - and if you have some mushrooms left over, add them to the creamy sauce that you'll make next. I ended up with 9 potato cakes in total.

When you've formed all of your stuffed potato cakes, heat another dash of oil with some butter in a frying pan over a medium-high heat. Add a few of the potato cakes, but make sure you don't overcrowd the pan - I cooked 3 at a time. Cook for a few minutes each side, until golden brown and crispy.

To make the creamy sauce, melt a little more butter in a frying pan (you can use the same pan you used to cook the mushrooms previously). Add the garlic, cream, and parsley, along with a good pinch of salt and pepper. Cook over a medium heat for 5 minutes - you can thin the sauce out with a dash of water or vegetable stock if needed.