Peel and cut potatoes into evenly sized chunks.

Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain well.

Mash potatoes until smooth and lump-free.

While still warm, add glutinous rice flour, cornstarch, shredded cheese, salt, and pepper.

Mix and knead until a smooth dough forms.

Transfer the dough to a lined pan and press into an even layer.

Freeze for 30 minutes until firm.

Remove and cut into evenly sized sticks.

Heat oil to 320°F (160°C) and fry sticks for 5 minutes until lightly golden.

Remove and let rest briefly.

Increase oil temperature to 350°F (175°C) and fry again until golden and crispy.

Drain excess oil and serve hot. These Potato Cheese Sticks are best enjoyed fresh.