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Peel and cube the potatoes, then boil them in salted water until fork-tender, about 12 minutes. Drain and transfer to a bowl.
Mash the potatoes thoroughly until smooth with no chunks remaining. Add cornstarch, salt, pepper, parmesan, and parsley, then mix until evenly combined.
Roll the potato mixture into small balls and set aside.
Heat oil to 375°F (190°C) and fry the potato balls in small batches for about 6 minutes, or until golden brown and crispy.
Serve on a plate and optionally garnish with extra parmesan and parsley.