Cook the potatoes

• Boil the peeled potatoes in salted water until fork tender.
• Drain well and let the steam escape for a few minutes.

Mash and season the potatoes

• Mash the potatoes until smooth.
• Stir in the parmesan, garlic powder, paprika, chicken bouillon powder, salt and chopped parsley.
• Add the flour and mix into a firm, workable dough.

Shape the rings

• Roll the dough out on a floured surface to an even thickness.
• Cut out rings with a cookie cutter and press out the centers.

Coat the rings

• Whisk the milk in a bowl.
• Dip each ring in milk, then coat generously in cornstarch.

Fry until golden

• Heat the frying oil to about 175 °C.
• Fry the rings in batches until deep golden and crispy.
• Drain on paper towels.

Make the garlic parmesan butter

• Melt the butter and cook the minced garlic briefly until fragrant.
• Brush the hot rings with the garlic butter and sprinkle with grated parmesan and parsley.