Little Potato Puffs

Peel the potatoes and boil them in 2 inches of water with salt until they're tender, about 20 minutes

Drain and reserve 1 1/2 cups of cooking liquid

Scoop out the potato flesh and set it aside

Mash the potato to a pulp

Pour the reserved cooking liquid into a saucepan

Add the butter or margarine, grated cheese, and salt

Stir until melted

Let cool slightly

Dust yeast over the top of the mixture

Mix until yeast dissolves

Stir in warm milk

Add mashed potato to the mixture

Mix well

Gradually add 4 cups of flour and mix until smooth

Add remaining 3 cups of flour and knead until a smooth, elastic dough forms

Grease a bowl with butter or margarine

Plop dough into the bowl and shape into a ball

Turn dough out onto a floured surface and knead for about 10 minutes

Divide dough into 4 pieces

Roll each piece into a circle about 22 cm in diameter

Cut each circle into 8 wedges

Roll up each wedge, starting from the wider end

Place rolls on baking sheets lined with parchment paper, with pointed ends down

Cover and let rise for another hour

Bake in a moderate oven (170°C) preheated to temperature, about 20 minutes or until golden brown

Serve warm

Yield: 4 little potato puffs.