Boil and mash the potatoes.
Mix the mashed potatoes with grated Emmental cheese, Mozzarella, cornstarch, parsley, salt, pepper, egg, and minced garlic.
Form small balls from the mixture.
Roll the balls in crushed cornflakes for coating.
Bake in the oven until crispy.
Serve with a topping of Parmesan and Italian herbs.
