4 Yukon Potatoes
2 TBSP Potato Starch
1 tsp Sugar
Pinch of Salt
1 Cup Shredded Mozzarella Cheese
2 TBSP Cooking Oil
Peel and cut the clean potatoes into small pieces.
In a pot, boil the potatoes for 20 minutes or until fork tender.
Drain and mash potatoes. Add salt, sugar, and potato starch. Combine well into a dough like consistency.
Roll a handful of dough into a ball and flatten to the size of your palm. Place a spoonful of cheese in the center and fold up the sides. Seal into a ball and gently flatten the ball into a pancake shape.
Heat 2 TBSP of oil in a skillet. Lower heat and fry the potato pancakes 2-3 minutes on each side until golden brown.
Serve immediately.
