Cheesy Potato Bread (Nan Sibzamini Paniri)

Place the potatoes in a large pot of salted water and boil until completely tender. Drain thoroughly and mash until very smooth and lump-free.

Transfer the mashed potatoes to a pot set over low heat. Stir continuously for several minutes to evaporate excess moisture; the mixture should feel dry, cohesive, and pull away from the sides.

Remove from the heat and let cool slightly. Add the whole egg, egg yolks, salt, and spices, then knead gently until a smooth, pliable dough forms.

Cover the dough and refrigerate for about 2 hours. Chilling firms the mixture and makes shaping much easier.

Preheat the oven to 170°C (338°F) and lightly grease a baking tray.

Take a small portion of the potato dough and flatten it in your palm. Gently hollow the center and add a small amount of grated mozzarella.

Seal the filling completely with the potato mixture and shape into a small loaf or round.

Arrange the shaped breads on the prepared tray, leaving space between them.

Bake for about 20 minutes, until the bottoms are set and lightly golden.

Switch the oven to broil and bake briefly until the tops turn golden.

Serve warm, when the cheese is melted and the bread is at its most flavorful.