Peel and chop 2 pounds of starchy potatoes. Cook in salted boiling water for 15-20 minutes until fork-tender, then drain and mash with butter, cheese, salt, and pepper.

Once cooled, scoop and roll the potato mixture into golf ball-sized portions, placing them on a parchment-lined baking sheet.

Set up a breading station by whisking 1 egg and placing bread crumbs in another bowl. Dip each ball into the egg, then roll in the bread crumbs.

Heat vegetable oil to 350°F (175°C). Fry the potato balls in small batches for about 3-4 minutes until golden brown, draining on paper towels.

Serve hot, garnished with parsley or chives, and enjoy with your favorite dipping sauces.