Ingredients
Equipment
Method
- Peel and boil the potatoes in salted water until fork-tender. Drain well and mash until completely smooth. Allow them to cool fully before proceeding.
- To the cooled mashed potatoes, add the egg, grated cheese, parsley, salt, and yeast. Mix until combined.
- Gradually add flour, mixing until a soft, non-sticky dough forms. The dough should be smooth and pliable, similar to play-dough consistency.
- Divide the dough into equal portions and roll each into a ball. Flatten each ball into a round disc, keeping them moderately thick.
- Melt butter in a skillet over medium heat. Cook each flattened dough round until golden brown on one side, then flip and cook the other side until crisp and fully cooked through.
- Repeat with remaining dough pieces. Serve warm for the best cheesy texture and flavor.
Notes
Use a good melting cheese for the best texture. Allow potatoes to cool before adding the egg to prevent scrambling. Cook over medium heat to ensure a golden crust without burning. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze with parchment between layers.