Mini Mashed Potato Cakes

To make the mini cakes: mix 1/4 cup of warm cooking water from the potatoes with the yeast and sugar

Let it rest for about 10 minutes

Next, in a large bowl, combine the remaining cooking water from the potatoes, mashed potatoes, butter or margarine, yeast, and salt

Mix well

Add 2 cups of all-purpose flour and mix until just combined

Add more flour as needed to form a dough that is smooth and slightly sticky

Knead the dough on a floured surface for about 8-10 minutes, until it becomes elastic and pliable

Plop the dough onto a floured surface, shape into a ball, and let it rest in a warm place for 1 hour

Then, punch down the dough, roll it out to 1 1/2 inches thickness, and cut into small rounds about 5 cm in diameter

Let the dough rest for another 30 minutes

Then, brush with beaten egg mixed with milk and sprinkle with one of the options given

Place on a baking sheet lined with parchment paper

Bake in a moderate oven preheated to 180°C (350°F) for about 25 minutes, or until golden brown

For the filling: mix the milk with cornstarch

Cook over low heat, stirring constantly, until thickened

Remove from heat and add grated Parmesan cheese

Mix well

Let cool before using as a filling

For each mini cake, use about 1 tablespoon of filling.