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Cut the potatoes into chunks and cook until tender.
While the potatoes are still hot, mash them with the salt and milk.
Add the potato starch and mix well.
Wet your hands, shape the potato mixture into discs, place some cheese in the centre, then close, seal and shape into balls.
Make sure the cheese is completely sealed inside so it doesn’t leak out.
Heat a bit more oil than usual in a frying pan and cook until both sides are golden.
Pour in the mixed sauce and coat evenly.
Transfer to a plate and top with butter, if desired.