Boil the potatoes

• Peel the potatoes and cut them into chunks.
• Boil in salted water until fork tender.

Mash and season

• Drain the potatoes well and mash until smooth.
• Add the cornstarch, salt, mushroom bouillon powder, pepper and parsley.
• Mix until a smooth, moldable dough forms.

Shape the balls

• Take small portions of the dough and roll into even balls.

Fry until crispy

• Heat the oil in a pan over medium heat.
• Fry the potato balls in batches until golden and crispy.
• Drain on paper towels and serve warm.