Peel the potatoes and cook in salted water for about 20 minutes. Drain, let cool slightly then press through a potato ricer into a bowl. Mix in the starch, egg yolks, butter and cream and season with salt, pepper and nutmeg.
On a floured work surface, shape the potato mixture into a log and cut into 2 cm (approximately 3/4 inch) thick slices.
Melt some butter in a large frying pan over medium heat and fry the potato pancakes until golden brown on both sides, around 3-4 minutes.
Serve with salad or as a side to heartier dishes, if desired.