2) Press the potatoes through a potato ricer, mash with a fork or pulse in a bowl with a hand blender until they are smooth. Allow to stand for a few minutes until just cool enough to handle.
3) Cut the white cheese into 1.25cm cubes. Line a baking tray with aluminium foil and coat with vegetable spray or rub with oil. Put the breadcrumbs in a small bowl.
4) While the mashed potatoes are still warm, form into 5cm balls. Insert one cheese cube into each centre then roll the balls in breadcrumbs and place on the prepared baking tray. Wash and dry your hands after every third ball so that the potatoes will form evenly and not stick to the breadcrumbs on your hands.
5) The mixture should make about ten balls. Bake in the oven for 20 to 25 minutes. Serve immediately.