Michigan Potato Cake

• 10 large Idaho potatoes
• 1 pound unsalted butter, clarified, or a combination of butter and lard

Boil the potatoes in their skins in lightly salted water.

Cook for about 15 minutes, or until a paring knife easily pierces the outer part and the knife meets resistance about ½ inch into the potato.

Drain, cool, and refrigerate.

Peel the potatoes and shred on a grater.

Pour half of the butter into a large 15-inch skillet.

Heat the butter over moderately