Peel and dice the starchy potatoes into equal-sized chunks. Boil them in a large pot of salted water for about 10-12 minutes, or until fork-tender. Once cooked, drain the potatoes well and transfer them to a mixing bowl.

Mash the potatoes until they are completely smooth and creamy.

While the mashed potatoes are still warm, add in the shredded cheddar cheese, grated Parmesan, and chopped parsley. Season with salt, black pepper, and optional spices to taste. Stir until combined and allow to cool.

Scoop out golf ball-sized portions, press to create an indentation, and place a cube of cheese inside. Wrap the potato mixture around the cheese and roll into a ball.

Set up a shallow dish with breadcrumbs or crushed cornflakes. Roll each ball in the crumbs to coat.

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. Place the coated potato bombs on the tray, brush one side with melted butter, and bake for 20-25 minutes until golden brown.

Serve warm with your favorite dipping sauces like sour cream or spicy mayo.