Culurgiones

To prepare the filling, boil the Potatoes in salted water until very tender, about 20-25 minutes. Drain thoroughly and peel while still warm.

Pass the warm Potatoes through a potato ricer or mash them until completely smooth. Transfer to a bowl and let cool slightly.

Add the grated Pecorino Sardo, finely chopped Fresh mint leaves, 5g of the minced Garlic clove, 30g Extra-virgin olive oil, 3g Salt, and Black pepper to the mashed Potatoes. Mix well until all ingredients are fully incorporated. Set aside to cool completely.