By Gary Rhodes
This recipe can also be made from leftover mash.
Cook the potatoes in boiling salted water for approximately 20-25 minutes until completely tender. Drain and mash until smooth, seasoning with salt and pepper.
Stir in the mozzarella and pesto and check the seasoning. Divide the mixture into eight, dust your hands liberally with flour and roll each piece into a ball. Lightly press on a floured surface i