Begin by peeling and roughly chopping around 2 pounds of starchy potatoes. Place them in a large pot, cover with salted water, and bring to a boil. Cook until tender, about 15-20 minutes, then drain thoroughly and allow to cool slightly before mashing.

In a large mixing bowl, combine the mashed potatoes with 2 cloves of minced garlic, ½ cup grated Parmesan cheese, ½ cup flour, 1 beaten egg, and salt and pepper to taste. Mix thoroughly until cohesive.

Take about 2 tablespoons of the potato mixture and roll it between your palms to form small balls, approximately 1-2 inches in diameter. Place them onto a parchment-lined tray.

In a heavy-bottomed skillet, heat about 1-2 inches of oil over medium heat. Add potato balls in batches, frying for about 3-4 minutes per side until golden brown and crispy. Flip halfway using a slotted spoon.

Once golden brown, transfer the potato balls to a plate lined with paper towels to absorb excess oil. Let them cool for a minute before serving.