Cook the potatoes

• Peel the potatoes and boil them in salted water until soft.
• Drain well and mash until smooth.
• Let cool slightly.

Season and bind

• Mix the mashed potatoes with the cornstarch, garlic powder, onion powder, salt, white pepper and parsley until well combined.

Form the balls

• Take a spoonful of potato mixture and flatten it slightly.
• Place a Gouda cube in the center and wrap the potato around it to form a ball.

Chill

• Place the balls on a tray and freeze so they hold their shape while frying.

Fry

• Heat the oil to about 170–175 °C.
• Fry the potato balls until golden brown and crispy.

Drain and serve

• Remove to paper towels and let the excess oil drain.
• Serve hot while the cheese is melty.