Prepare the Potatoes: Peel the potatoes and chop them into medium-sized chunks. Boil the potato chunks in salted water until fork-tender, or you can steam them.

Mash the Potatoes: Once the potatoes are tender, mash them immediately while still hot using a fork, potato ricer, or potato masher until smooth and creamy.

Make the Potato Mix: Add the flour, sugar (if using), salt, and black pepper to the mashed potatoes. Mix until you get a soft, non-sticky dough. If the mixture is too wet, add a little more flour.

Form the Pancakes: Use a 4 cm (1.5-inch) ice cream scooper to take 2 scoops of the mashed potato mixture. Flour your hands to avoid sticking and form the mixture into a disc shape. Place about 1 tsp of chopped mozzarella cheese in the center of the disc, then roll the mixture to form a ball.

Flatten and Coat: Slightly flatten the ball and coat every side with some flour. Place the shaped pancakes on a dish lined with parchment paper or flour to prevent sticking. Repeat the process with the remaining potato mixture. You should get about 9 potato pancakes.

Cook the Pancakes: Heat about 2 tbsp of vegetable oil (peanut oil works great) in a large non-stick pan over medium heat. Cook the pancakes on each side for about 5 minutes or until golden brown and crispy.

Serve: Drain the cooked pancakes on paper towels and serve immediately while they’re hot and crispy.