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Peel and chop potatoes into small chunks.
Boil potatoes in salted water for 15-20 mins, until tender.
Transfer hot potatoes to strainer, pushing the potatoes through. Alternatively, you can mash them with a fork or masher.
Add in shredded cheese and cornstarch, mix and kneed until dough forms.
Divide dough in half and transfer into two sandwich bags, rolling the dough evenly until it fills the bag. Place bags into freezer for 20 mins.
Cut bags open, placing them onto a cutting board and slicing into 12 strips/bag. Place strips into freezer for another 20 mins.
To a large enough pot, heat vegetable oil over medium high heat until it reaches 350°F (180°C).
Carefully place strips into oil, letting it cook for 3-4 minutes or until crispy golden brown.
Transfer potato cheese sticks to wire rack to cool, serve with some ketchup and enjoy!