Start by bringing a pot of water to a boil. Peel and wash your potatoes. Medium dice your potatoes.

Cook the potatoes in boiling water for about 12-15 minutes, or until fully cooked. Remove them from the pot and let them drain until all water is drained. Then mash your potatoes by pushing them through a strainer.

Add the cornstarch, cheese, and a pinch of salt to the mashed potatoes and mix until well combined.

Put the mashed potatoes in a ziplock bag or on a parchment-lined baking sheet (so they won’t stick with the parchment paper surface). Flatten them with a rolling pin, then keep them in the freezer for about an hour.

Carefully cut open the ziplock bag (I used zip log bag) to keep the mashed potatoes intact. Cut your sticks by cutting them in half first, and then smaller sticks.

Heat vegetable or olive oil in a pan and wait until it has reached 350 degrees Fahrenheit. Once your oil is hot, fry your potato cheese sticks in batches for about 2-3 minutes. Make sure your pan is not too crowded.

Transfer these cheesy potato sticks on a plate with kitchen towel, so it will absorb most oil. Serve while hot with your favorite dip sauce.