Peeled and coarsely chopped potatoes boil in a little salted water. Drain water and mash the potatoes with a fork while still hot. Mix the puree with the butter cream and spices to taste. We heated the oil in a deep pot. With a tablespoon, which previously dip in sunflower oil, Scoop the mixture and drop the balls in the boiling fat. Fry them until golden and subtract with latticed spoon. Arrange them in a heated dish and scatter with grated cheese or feta cheese.