Boil the potatoes

• Boil the potatoes until fork-tender.
• Drain and dry them well.

Mash the potatoes

• Mash the warm potatoes until completely smooth.

Make the potato dough

• Mix in the salt, bouillon, pepper, parsley and cornstarch until a soft dough forms.

Shape and fill the balls

• Take a small portion of potato dough, press a cube of cheese into the center and seal tightly.
• Roll each ball smooth.

Chill

• Chill the balls so they hold their shape.

Fry

• Heat the oil to 170–175 °C.
• Fry the balls until golden, without moving them for the first 30 seconds.

Serve

• Serve hot.