In a large heavy-bottom pot, put potatoes in whole and enough water to cover 2 inches. Add a large pinch of salt.
In a large heavy-bottom pot, put potatoes in whole and enough water to cover 2 inches. Add a large pinch of salt.
Bring to a boil, cover, and boil for about 40 minutes or until potatoes are tender (a fork can pierce them).
Dump pot in colander, discard water.
When potatoes are cooled down, use your fingertips to peel them and place in large mixing bowl.
Mash potatoes with a potato masher, a hand mixer, or throw them into your stand mixer with the paddle attachment.
Once mashed, add eggs and 1 tsp salt (or more to taste). Continue to mash until a dough forms. Add breadcrumbs and cheese and mix.
Heat oil in a deep skillet.
Roll potato mixture into balls about 2 inches in diameter. Flatten each ball to make about 4 inch disks, 1/2 inch thick.
Fry in oil a few minutes on each side until done.
Place on paper-towel lined plate to absorb excess grease.
Serve and enjoy!
