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1
Microwave the potatoes until soft and mash them until smooth.
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2
Pat dry the corn with paper towels.
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3
Combine step1, step2, and mayonnaise in a bowl.
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4
If there is a lot of moisture in the potatoes, use less mayonnaise.
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5
Divide the potatoes into 6 equal portions.
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6
Using plastic wrap, form the potatoes into balls.
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7
Using the thick part of a chopstick, push the center of each potato ball a little more than half way through.
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8
Place the potato balls on your palm so that it holds the shape.
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9
Another way to make a hole is to push down your finger on top of the plastic wrap.
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10
Squeeze the ketchup or sauce of your liking into the holes and cover with sliced cheese.
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11
You can shape the cheese this way to make the inside visible.
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12
You could also season the potatoes with black pepper or aonori seaweed.
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13
Cover a baking sheet with aluminum foil.
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14
You could place thinly sliced carrots under the potato balls so that they won't stick to the bottom.
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15
Bake the potato balls in a oven or grill until lightly browned.
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16
Sprinkle on some parsley.
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17
You can freeze them at step 5.
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18
When you want to eat them, you only need to squeeze the ketchup into the balls, place the cheese on top and bake.
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19
Please also look at this similar recipe, Potato Ball Curry..
