Mashed Potato Balls with Cheesy Centers

Peel and cut potatoes into 1-inch cubes. Boil in salted water until very soft. Drain then mash with a fork.

While potatoes are still warm, add butter, cream, salt, and pepper. add minced green onions; mix until well combined. Let cool for a few minutes then add egg yolk. Mix together. refrigerate until firm.

Make the gravy: melt butter in a saucepan over medium heat. Add flour and  mix well until a paste forms. Let it brown, then add thyme. Slowly pour in stock, whisking briskly to avoid lumps. add bay leaf and simmer until thick. Season with salt and pepper. remove bay leaf before serving

Make the mashed potato balls: Get a spoonful of mashed potato and place a cube of cheese in the middle. Use your hands to form a ball. repeat with remaining ingredients.

lace breadcrumbs on a plate. Roll potato balls in crumbs until well-coated. Freeze for about 1 hour or until exterior is quite firm.

Deep-fry in hot oil until golden brown. Insert a skewer in each ball. Serve hot with gravy on the side.