For 5-6 balls :
Peel the potatoes and steam for 10 minutes.
Allow the potatoes to cool then mash them with the potatoe masher.
Add an egg, the salt and pepper, then stir.
Flatten the balls and introduce some IQF Gorgonzola crumbs in the center.
Dip them in a beaten egg then roll in breadcrumbs.
Let stand for half an hour then cook in the over at 180 °C for half an hour too.