Put the mashed potato, cornstarch, oil, butter, egg, and salt in the bowl of the food processor (you can knead this by hand as well), and run it on slow or medium until all the ingredients are blended well. Now add the cheeses and the pepper and process till theyu2019re well incorporated.

Do not over process. You should have shaggy textured dough that is just short of being sticky. Lightly dust your work surface and your palms with a little cornstarch. Scrape out the dough on to the surface and lightly knead until the dough comes together into a ball.

Divide the dough into 15 or 16 equal portions and shape each one into a smooth ball about the size of golf balls. Place them on lightly greased or parchment lined baking sheets. At this point, you can freeze them on the sheet and then put them in Ziploc bags. Take out as many as you want to bake and bake them straight from the freezer at 180C for about 25 to 30 minutes.

If youu2019re baking them right away, then bake at 180C (350F) for about 25 minutes or so until the Pxe3o de Queijo is a light golden brown on top and a ddeep golden brown on the bottom. If you over cook them they will dry out inside.

Cool on a rack and serve warm like the Brazilians do with a hot cup of coffee! Pxe3o de Queijo are best eaten as soon as theyu2019re baked. They can be warmed and served later too.