Step 1

Preheat oven to 350 degrees. Then to a glass bowl add the tapioca flour.

Step 2

To a small saucepan add the water, oil, plant milk and salt (dont forget the salt!). Bring to a gentle boil then remove and pour over the tapioca flour. Use a wooden spoon to mix until it forms a stretch dough. If the dough is not to hot you can use your hands to kneed it gently.

Step 3

Let it rest for 10 minutes.

Step 4

Meanwhile, boil your peeled and diced potates until fork tender. Then use a ricer or fork to mask them.

Step 5

Add the mashed or riced potatoes, vegan cheese, nutritional yeast and garlic powder to the tapioca dough. Using you hands knead the dough for a few minutes until it all comes together. You want a stretchy dough that doesn't stick to your hands. * if it is sticky add more taopioca flour

Step 6

Now divide the dough into 16 pieces and form into balls. You can make smaller balls if you like but the traditonal size is a golf ball size. Then transfer the balls to a lined and oiled baking sheet and bake for 30 minutes.