Peel your potatoes and chop them into chunks. Boil in salted water until they’re fork-tender, think soft enough to mash easily. This usually takes about 10–12 minutes.Tip: Don’t overboil them, or they’ll get too watery. You want them soft, but not falling apart. Drain the potatoes well and mash them until smooth. No lumps if you can help it, you want that nice, creamy texture so the sticks hold together well later.
If the potatoes seem wet, let them sit for a couple of minutes uncovered. You want the steam to escape and dry them out just a little.
Now it’s time for the cheesy magic. Add your shredded cheese and salt to the mashed potatoes, then sprinkle in the cornstarch. Mix it all together with a spoon or your hands until you’ve got a smooth, thick dough. It should feel soft and slightly sticky, but easy to shape.Tip: You can taste the dough and adjust the salt if needed. Take small portions of dough and roll them into logs or sticks, about the length of your finger and maybe ½ inch thick. Try to make them all about the same size so they cook evenly.
Heat oil in a pan (about 1–2 inches deep) over medium heat. Once it’s hot, carefully drop in the sticks a few at a time. Don’t crowd the pan, you want them to get crispy, not soggy.
Fry until they’re golden and crispy, turning as needed. It usually takes about 2–3 minutes per side.
Drain them on paper towels and sprinkle a little extra salt while they’re still warm, if you’re into that.
