Boil the Potatoes: Peel the potatoes and place them in a pot of salted water. Bring everything to a gentle boil and cook until they’re fork-tender, about 15–20 minutes. Drain them well. You want as little moisture as possible so the dough isn’t sticky later.

Mash: While the potatoes are still warm, transfer them to a large bowl. Mash until completely smooth. Take your time here - no lumps. Let the mashed potatoes cool slightly so they’re comfortable to handle.

Make the Dough: Start adding the flour gradually to the mashed potatoes. Mix gently with a spoon or your hands. You’re looking for a soft, smooth dough that isn’t sticky. Add just enough flour for it to hold together. Too much will make it dense, so go slowly.

Shape and Fill: Lightly oil your work surface or line it with plastic wrap. Take a portion of dough and flatten it into a thick rectangle or oval, about half an inch thick. Place a generous handful of shredded cheese right in the center.

Fold and Seal: Fold the sides over the cheese, like you’re sealing an envelope. Press the edges firmly to close. Make sure there are no gaps - this keeps the cheese from escaping while frying. Gently shape it back into a neat rectangle or oval. Repeat with the remaining dough and cheese.

Fry: Pour a generous layer of vegetable oil into a frying pan and heat it over medium heat. Once the oil is hot, carefully place the parcels in the pan. You should hear a soft sizzle. That’s when you know you’re on the right track. Fry for about 3–4 minutes per side, until deeply golden and crisp. Flip gently so they don’t break.

Serve: Transfer the cooked parcels to a plate lined with paper towels. Let them drain briefly, then serve while warm. Break one open and watch the cheese stretch beautifully from the center. That’s the best part.

Presentation: For a beautiful serving plate, arrange the parcels on a wooden board or simple white platter. Sprinkle a little chopped parsley over the top for a touch of freshness and color. Serve them alongside a crisp green salad, a bowl of yogurt dip, or even a small dish of marinara sauce.