Roasted Garlic Potato Cheese Pancake

0 Preheat the oven to 400F (205C).
1 Slice 1/2 inch off the top of the garlic bulbs. Transfer each bulb to a separate sheet of aluminum foil. Drizzle each garlic with 1/2 tablespoon and a pinch of salt. Cover and wrap the garlic with aluminum foil. Place in the oven and bake for 45 to 60 minutes.
2 While the garlic is roasting, peel the potatoes and slice them into chunks. Bring a pot of water to a boil then add 1 teaspoon of salt. Toss in the potatoes and boil for 20 minutes or until chopstick tender.
3 Strain the potatoes and allow them to slightly cool down so they're easier to handle. Once slightly cooled, run the potatoes through a ricer or mash them up until smooth with a masher.
4 To the potatoes, add cornstarch, 1 teaspoon of sugar, 1/2 teaspoon salt, and the roasted garlic. Mix until everything is well combined.
5 Using a weight scale or 1/4 cup measuring cup, divide the potato dough into 5 equal pieces, then shape them into a ball.
6 Take one ball and flatten it out with your hands while making a small well in the center. Add 1 to 2 tablespoons of shredded mozzarella cheese in the center. Close the seams then roll it into a ball until smooth. Gently press the potato in between the palm of your hands to flatten it and shape the edges into a round disc. Repeat for the remaining potato dough.
7 In a pan over medium heat, add neutral oil, about 1/4 inch up from the pan. Carefully add the potato pancakes, making sure to leave ample space in between so they don't touch.
8 Fry for 1 to 2 minutes or until golden brown and crispy. Flip and cook for an additional 1 to 2 minutes until golden brown and crispy. Remove and rest on a wire rack to slightly cool.
9 Garnish with parsley and serve!