After peeling the potatoes, place them immediately in cold water to prevent browning.

Cut the potatoes in half and cook them in a pot covered with water. Add a little salt to the water for flavor. Once the potatoes are tender but not overcooked, drain them and place them on a baking sheet. Put them in a preheated oven at 425°F (218°C) to dry for about 15 to 20 minutes. If you prefer, you can cook them with the skins on and peel them afterward to reduce moisture.

Mash the potatoes well in a large bowl to make a smooth puree. Let cool completely.

Divide the mixture into two logs and cut each log into about 15 slices. Each slice should be about 1 oz (30 g).

Place a slice in the palm of your hand, flatten it slightly, and shape it into a small cup. Place a piece of mozzarella cheese in the center and close, pressing the edges of the mixture together.

Roll into a ball and coat with flour. Chill the potato balls in the refrigerator for 1 hour. Fry the potato balls until golden brown.

If you like, you can also coat the balls in flour, then beaten eggs, then breadcrumbs, and fry until golden. I made some with panko breadcrumbs, some with black sesame seeds, and others coated in quinoa.