Steps
Peel the potatoes and cut them into medium-sized chunks.
Cook the potato chunks in salted water until fork-tender or steam until fully softened.
While still hot, mash the potatoes using a fork, potato masher, or ricer until smooth and creamy.
Incorporate flour, sugar, salt, and pepper into the mashed potatoes, mixing to create a non-sticky, soft, and slightly dry dough. Add more flour if the mixture is too wet.
Using a 1.5-inch ice cream scoop, take two scoops of the mixture. Flour your hands, form the dough into a disc, and add about 1 teaspoon chopped cheese to the center. Roll into a ball, then gently flatten.
Lightly coat each piece with flour and place on a parchment-lined or floured dish to prevent sticking.
Repeat shaping and filling until all the potato mixture is used, yielding approximately 9 pancakes.
Heat a large nonstick skillet over medium heat with about 2 tablespoons vegetable oil. Cook each piece for about 5 minutes per side or until evenly golden brown.
Set cooked pancakes on paper towels to drain excess oil. Serve immediately while hot.
Notes
Ensure potatoes are mashed while hot for a smoother texture and better binding.
Required Equipment
Potato masher or ricer
Large saucepan or steamer
Nonstick skillet
Ice cream scoop (1.5-inch)
Parchment paper
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