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Prepare a large pot of boiling water and salt it well.
Peel and dice your potatoes into 1 inch cubes, then boil for about 12 minutes until soft and able to be easily pierced with a fork. Drain the water and let it sit back in the pot for 30 seconds to help remove more water, then transfer to a mixing bowl.
Add the sugar and cornstarch, then mix well. It should have a similar consistency to dense mashed potatoes with few lumps.
Separate the potato mix into fifths (80g each) and roll each piece into balls. Flatten each ball, then add a small handful of cheese (10g) and close it so the cheese stays in the middle. Roll it into a ball again and flatten it, then roll the edges with your hands to give it a smoother shape.
Add a generous amount of oil to a pan so that it covers the pan entirely. When the oil is hot enough, add the potatoes and cook on medium high for about 4 to 5 minutes on each side. It is ready to be flipped when it turns golden brown.